Spaghettini with smoked trout and rocket pesto

Serves 4 people

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.