Meals and Courses

Poor Man's Pesto with Penne

cook 20 mins
  • 50 g (2 oz) pumpkin seeds or walnuts
  • 400 g (13 oz) wholewheat penne
  • 70 g (3 oz) bag of rocket
  • 1 small garlic clove, crushed
  • 50 g (2 oz) Grana Padano cheese, freshly grated
  • 75 ml (3 fl oz) olive or vegetable oil
  • salt and pepper
  • Toast the pumpkin seeds or walnuts in a frying pan over a low heat for 3–4 minutes, shaking frequently. Tip the seeds or nuts onto a plate and set aside.
  • Cook the penne in a pan of lightly salted boiling water for 11 minutes until tender, then drain.
  • Meanwhile, finely chop the cooled seeds or nuts in a food processor with the rocket, garlic and cheese. Add the oil, pouring it in a steady stream, until thick and almost smooth (or make the pesto using a pestle and mortar or chop the ingredients by hand as finely as possible, then stir in the oil). Scrape into a bowl, season to taste and stir into the drained pasta to serve.
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