Spaghettini with smoked trout and rocket pesto
The peppery flavour of rocket can bring an entire meal to life.
- 1 pkt spaghettini
- 1 bunch rocket
- ½ bunch basil leaves
- 1 clove garlic, peeled
- ¼ cup pine nuts
- ¼ cup grated parmesan cheese
- ½ cup extra virgin olive oil
- 1 tsp white wine vinegar
- salt and pepper
- 1 smoked trout, flaked
- ½ bunch dill sprigs
- ½ cup walnuts, toasted
- 1 long red chilli, sliced finely
1 Cook the spaghettini in a large pot of rapidly boiling salted water until al dente. Drain, then set aside.
2 Meanwhile, combine the rocket, basil, garlic, pine nuts, parmesan, olive oil and vinegar in a blender. Puree until smooth then season with salt and pepper.
3 Toss the cooked pasta in the rocket pesto, then add the trout, dill and chilli. Serve.