Pesto spaghetti with rocket & watercress

SERVES 4 PREP & COOK TIME 25 MINUTES

From the market

2 medium lemons

1 cup firmly packed fresh basil leaves 50g rocket

1¼ cups (100g) finely grated parmesan 100g rocket, extra

½ cup watercress sprigs

From the pantry

500g spaghetti

½ cup (75g) toasted unsalted cashews ⅓ cup (50g) roasted pine nuts 1 teaspoon sea salt flakes

1¼ cups (310ml) extra virgin olive oil

1 Finely grate rind from one lemon. Remove rind from remaining lemon with a zester (or cut rind into thin strips, avoiding the white pith).

Squeeze juice from lemons; you will need ¼ cup (60ml).

2 Cook spaghetti in a large saucepan of boiling salted water for 8 minutes or until almost tender; drain. Return spaghetti to pan to keep warm.

3 Meanwhile, to make pesto, blend or process cashews, pine nuts, basil, rocket, lemon juice, salt, 1 cup of the parmesan and 1 cup of the oil until almost smooth. Season to taste.

4 Heat remaining oil in a large frying pan, then add pesto, pasta and grated lemon rind; toss until heated through. 5 Serve spaghetti topped with extra rocket, remaining parmesan, lemon zest and watercress sprigs.

Not suitable to freeze.