This simple recipe fills your days with few nice ingredients. The bitterness of rocket salad is very well balanced with the sweetness of almonds.
Serves: 2 | Preparation time: ˂10 mins | Cooking time: 15 mins
- Spaghetti: 180 g
- Rocket salad: 200 g
- Almonds, peeled: 30 g
- Extra Virgin Olive Oil (EVOO): 2 tbsp
- Salt, to taste
Bring to boil a pot of water, add together spaghetti and salt to taste, keep aside a ladle of cooking water.
Prepare the rocket and almond pesto by putting in a food processor rocket salad, peeled almonds, 2 tbsp of EVOO, a pinch of salt and blend all together until you get a smooth sauce.
It’s not necessary to heat up the pesto, only adding it once you have drained spaghetti. Add the ladle of cooking water you kept aside and mix thoroughly to get more creaminess.
Serve with a drizzle of EVOO on top.