Quick & Easy

ROCKET

PESTO PRAWN PASTA Serves 2

In a food processor, pulse ½ a small garlic clove, with a pinch of salt, 2 tbsp toasted pine nuts and 50g rocket.

Stir in 2 tbsp finely grated Parmesan, juice of ½ lemon and 100ml extra virgin olive oil.

In a large pan of salted, boiling water cook 200g spaghetti according to pack instructions. Drain, reserving a couple of tbsp of water.

Return spaghetti to the pan with 200g cooked jumbo prawns and pesto to your taste, then serve.

ROCKET PEA SOUP Serves 2

In a large pan, cook 1 chopped onion in 1 tbsp oil till soft.

Add 350g frozen peas, 100g rocket and 500ml hot vegetable stock. Bring to the boil and simmer for 3 min. Add 2 tbsp finely grated Parmesan.

Spoon 2 tbsp frozen peas into a cup, cover with warm water and set aside.

Pour stock mix into a blender and puree.

Divide between two warm bowls and garnish with Parmesan shavings, defrosted peas and a few rocket leaves.