| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 300 |
g |
Macaroni |
| 200 |
g |
Broad beans |
| 50 |
g |
Rocket |
| 200 |
g |
Spinach; (blanched) |
| 10 |
|
Basil leaves |
| 1 |
tb |
Pine nuts |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Grated parmesan |
|
|
Salt and pepper |
| 100 |
ml |
Olive oil |
|
|
Parmesan shavings |
INSTRUCTIONS
Blanch the broad beans in boiling water and remove the hard outer skins. In
a food processor, place the rocket, spinach, basil, pine nuts, garlic and
grated parmesan and start to whiz. Add the oil and season with salt and
pepper.
Cook the macaroni in boiling salted water until tender. Strain and place
into a saucepan. Add the broad beans and rocket pesto and stir gently until
the macaroni is nicely coated.
Spoon the macaroni into the centre of the plate.
If there is any pesto left you can thin it with a little olive oil and
drizzle around the macaroni. Top with parmesan shavings and serve
immediately.
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