Name: Whole wheat spaghetti with rocket pesto, asparagus, peas and goat’s cheese
Total time: 40 min
Ingredients: 100g of wild rocket leaves, plus extra to garnish; 1/2 garlic clove, peeled and minced; 30g of blanched almonds; 30g of Parmesan; 100ml of extra virgin olive oil, or as needed; 400g of whole wheat spaghetti; 4 asparagus spears, trimmed and halved lengthwise; 200g of shelled peas, fresh or frozen; 150g of goat's cheese, fresh; sea salt

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

by Valeria Necchio

Ingredients

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

Cheese

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