Yield: 1 servings
|200 grams||Broad beans|
|200 grams||Spinach; (blanched)|
|10 \N||Basil leaves|
|1 tablespoon||Pine nuts|
|1 \N||Clove garlic; crushed|
|2 tablespoons||Grated parmesan|
|\N \N||Salt and pepper|
|100 millilitres||Olive oil|
|\N \N||Parmesan shavings|
Blanch the broad beans in boiling water and remove the hard outer skins. In a food processor, place the rocket, spinach, basil, pine nuts, garlic and grated parmesan and start to whiz. Add the oil and season with salt and pepper.
Cook the macaroni in boiling salted water until tender. Strain and place into a saucepan. Add the broad beans and rocket pesto and stir gently until the macaroni is nicely coated.
Spoon the macaroni into the centre of the plate.
If there is any pesto left you can thin it with a little olive oil and drizzle around the macaroni. Top with parmesan shavings and serve immediately.
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Carlton Food Network
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