The perennial peppery sandwich filler is on the menu here with this Rocket Pasta and Pesto with shaved Fennel and Rocket Salad. Here is a way to use it beyond the bread bin and finds it’s jolly easy way to appear.
First, here is the list of the different ingredients you will need to prepare this lovely Rocket Pasta and Pesto with shaved Fennel and Rocket Salad that serves 4
- Pinch Saffron strands
- 4 large fresh Lasagna sheets
- 10 g parmesan, finely grated
- 2 handful small wild rocket leaves
Now for the Pesto :
- 50 g peppery wild rocket
- 20 g lightly toasted pine nuts
- 2 gloves garlic, roughly chopped
- 80 ml extra virgin Olive Oil
- 15 g parmesan, finely grated
For the Salad
- 1 fat Fennel bulb
- 1 Tbsp white wine vinegar
- 1/2 tsp sea salt crystals
- A handful of wild rocket
Now, here are the few steps you will need to follow to make these nice plates of Rocket Pasta and pesto with shaved Fennel and rocket Salad with an approximately 20 minutes preparation time
To make the Pesto, put all the ingredients in a processor and whizz together to a fine texture. Put in a bowl and spoon over some extra oil to seal the surface.
Half an hour before serving, thinly slice the fennel using a mandolin. Lay the slices in a bowl and mix the salt and the vinegar together with 1 Tbsp of water and spoon over the fennel. Place your four fresh pasta sheets in a piping hot salted water. Let cook for 3 to 4 minutes until al dente.
Serve at once with the pesto and rocket and fennel salad. Enjoy !
