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    Penne with Rocket and Walnut Pesto

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    Penne with Rocket and Walnut Pesto

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4 - 6


    • 500g penne pasta
    • 75g wild rocket leaves
    • Pesto
    • 75g wild rocket leaves
    • Pesto:
    • 1 clove garlic
    • 50g walnut halves
    • 4 tbsp grated parmesan
    • ½ lemon, juiced
    • 180ml extra virgin olive oil
    • Salt and freshly ground pepper
    • To serve:
    • 450g cherry tomatoes on the vine
    • Toasted chopped walnuts


    1. Whiz the first five pesto ingredients in a food processor. With the motor still running, add the oil. Season. Transfer to an airtight container and chill until needed.
    2. Preheat the oven to 180°C/gas mark 4. Put the vine tomatoes on a roasting tray and roast for 15 minutes or until the skins start to split.
    3. Meanwhile, cook the penne according to the packet instructions. Drain, and toss the pesto and rocket leaves through. Garnish with walnuts and serve with the tomatoes, sprinkled with sea salt.

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