Description
Trofie Pasta with Rocket Pesto is a delicious, peppery twist on a traditional Ligurian pasta dish. Using fresh arugula (rocket) instead of basil, this easy pesto adds a vibrant, slightly spicy flavor to tender trofie pasta. It’s a quick, healthy meal that’s packed with greens and perfect for weeknights or a light lunch. Keywords: trofie pasta with rocket pesto, arugula pesto pasta, easy rocket pesto recipe.
Ingredients
Units
Scale
- 12 oz trofie pasta (or substitute with fusilli if unavailable)
- 2 cups fresh rocket (arugula), packed
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup Parmesan cheese, grated
- 1 garlic clove
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1/4 cup pasta water (reserved)
Instructions
- Bring a large pot of salted water to a boil. Cook trofie pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain.
- While the pasta cooks, prepare the rocket pesto: In a food processor, combine rocket, pine nuts, Parmesan cheese, and garlic. Pulse until coarsely chopped.
- With the motor running, slowly drizzle in olive oil and lemon juice until the pesto is smooth. Season with salt and pepper.
- In a large bowl, toss the hot pasta with the rocket pesto, adding a little reserved pasta water as needed to coat evenly.
- Serve immediately, topped with extra Parmesan if desired.
Notes
- For a nuttier flavor, toast the pine nuts lightly before blending.
- Substitute rocket with baby spinach for a milder taste.
- Add grilled chicken or shrimp for a protein boost.
- Rocket pesto can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Calories: 430
- Sugar: 2g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 10mg
