Pasta with Rocket Purée and Cherry-Tomato Sauce

Ingredients for Pasta with Rocket Purée and Cherry-Tomato Sauce

• 2 tablespoons pine nuts, lightly toasted and cooled

• 140g baby rocket, coarsely chopped (1675ml )

• 120ml extra-virgin olive oil

• 15g finely grated Pecorino Romano

• 1 teaspoon salt

• 3 tablespoons extra-virgin olive oil

• 2 garlic cloves, crushed with side of a large knife

• 675g cherry tomatoes (about 750g ), trimmed if necessary

• 3/4 teaspoons salt

• 450g dried fettuccine (not made with egg)

• Accompaniment: grated Pecorino Romano

How to make Pasta with Rocket Purée and Cherry-Tomato Sauce

Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add rocket, oil, cheese, and salt and pulse until almost smooth.

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add rocket purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.