It's Pasta for any occasion (#7 - vegs)!

Spaghetti al pesto di rucola e datterini

This is wonderful for a light spring or summer pasta dish! I used datterini tomatoes but you could use cherry tomatoes instead. Ingredients for 4 people:

1. For the pesto:

   1. 100 g rocket

   2. 40 g Parmesan cheese

   3. 40 g Pecorino cheese

   4. Clove garlic

   5. Spoonful pine nuts

   6. Olive oil

2. Other ingredients:

   1. 400 g of spaghetti

   2. 1 dozen Chopped fresh tomatoes

   3. Salt to taste

Method:

1. For the Pesto, wash and dry the rocket using a salad spinner. Add all ingredients in a food processor and whizz up until smooth.

2. For the Pasta, bring a pot of salted water to the boil and cook pasta according to instructions.

3. Chop the tomatoes.

4. Drain pasta al dente saving a ladle of pasta cooking water.

5. Add back to pan, then add the pesto, the cooking water and mix. Finally, add the fresh tomatoes and mix again. Serve and enjoy, sprinkling some grated Parmesan if you wish!