Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese


Salad & Fresh Herbs

  • 100g of wild rocket leaves, plus extra to garnish

Fruit & Vegetables

  • 1/2 garlic clove, peeled and minced
  • 4 asparagus spears, trimmed and halved lengthwise
  • 200g of shelled peas, fresh or frozen

Store Cupboard

  • 30g of blanched almonds
  • sea salt


  • 30g of Parmesan
  • 150g of goat's cheese, fresh

Oils & Vinegars

  • 100ml of extra virgin olive oil, or as needed

Cereals, Grains & Pasta

  • 400g of whole wheat spaghetti