Wholemeal pasta with rocket pesto and cashew nuts

One summer evening in Tuscany, lulled by the song of cicadas, I discovered a simple dish with an unparalleled flavor: whole-wheat pasta topped with a rocket and cashew pesto. The peppery freshness of the rocket, the creamy sweetness of the cashews, all enhanced by a touch of Parmesan… pure enchantment! This recipe, revisited with my personal touch, will transport you to Italy for the duration of a meal.

Today, I'm sharing this culinary gem with you, perfect for a light and flavorful dinner or a delicious lunch with friends. Get ready for an explosion of Mediterranean flavors! The texture of whole-wheat pasta, which is firmer than traditional pasta, pairs wonderfully with the richness of the pesto. It's a quick and easy recipe, ideal for weeknights when time is short.

Ingredients

Serves 4:

• 300g of wholemeal pasta (penne, fusilli or other shapes)
• 50g of fresh rocket
• 50g of shelled cashew nuts
• 50g of grated Parmesan cheese
• 4 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• The juice of 1/2 a lemon
• Salt and freshly ground black pepper
• Optional: a few pine nuts for decoration

Instructions

1. Start by cooking the pasta in a large pot of boiling salted water. Follow the package instructions for cooking.
2. Meanwhile, prepare the pesto . In a blender, combine the arugula, cashews, parmesan cheese, olive oil, garlic, and lemon juice.
3. Blend until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
4. Once the pasta is cooked, drain it and reserve a small amount of the cooking water.
5. Add the pasta to the pesto and mix well. If the pesto is too thick, add a little pasta cooking water to achieve the desired consistency.
6. Serve immediately. Garnish with a few pine nuts and some extra Parmesan cheese if desired.

Chef's Tips

For an even more flavorful pesto, use raw, unsalted cashews. You can also add a pinch of red chili pepper for a spicy kick.

"Simplicity is the ultimate sophistication." – Leonardo da Vinci

For a more indulgent version, add some halved cherry tomatoes to the pesto before mixing with the pasta.

Conservation

Rocket and cashew nut pesto can be kept in the refrigerator for 2 to 3 days in an airtight container.