Fettuccini with Rocket Pesto & Fresh Tomato Salsa

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves 4


  • 500g fettuccini
  • 8 cloves garlic, quartered
  • 30g loosely packed, chopped fresh basil
  • 120g rocket, chopped coarsely
  • 160ml olive oil
  • 40g finely grated parmesan cheese (or vegetarian parmesan)
  • 3 medium tomatoes (570g), chopped coarsely
  • 2 tablespoons lemon juice
  • 2 fresh red thai chillies, sliced thinly
  • 50g pine nuts, toasted


  1. Cook pasta in large saucepan of boiling water, uncovered, until just tender drain.
  2. Meanwhile, blend or process garlic, basil, rocket and oil to a smooth paste.
  3. Combine pasta, rocket pesto, cheese, tomato, juice and chilli in large saucepan cook, stirring, until hot. Add nuts toss gently to combine.

Tip: You could substitute baby spinach leaves for the rocket to give a milder flavoured pesto.