A tasteful tangy dish, made with fresh and healthy ingredients. A boost of colour and vitamins! I used linguine but you can use spaghetti alla chitarra, spaghetti or even short pasta.

Ingredients

FOR THE PESTO:
40g rocket
40g Parmesan cheese
40g walnuts
1 cup extra virgin olive oil
Salt

FOR THE PASTA:
300g yellow Rosalini tomatoes
3 garlic cloves
400g linguine
Extra virgin olive oil
Parmesan cheese

Time

20′
\

Level

Easy

Serves

4
Vegetarian

Directions

Bring a large pot of salted water to a boil.

Meanwhile make the pesto. Put the rocket, the oil, the Parmesan, the walnuts and the salt in a high-edged container. Blend using a stick blender until smooth and creamy.

Cut the tomatoes in half.
Put the linguine into the boiling water. Meanwhile cook the tomatoes as follows.
In a large sauce pan, heat 4-5 tbsp of extra virgin olive oil over a low heat. Slightly press the gralic cloves with a knife blade and peel. Fry the garlic cloves for 1 minute, then add the tomatoes and cook on a medium-high flame for 8-10 minutes. Turn off the stove.

Drain the pasta, put it into the sauce pan together with the datterini. Add the rocket pesto and toss the pasta in the sauce. Sprinkle with a generous amount of Parmesan cheese.