Pesto:
40 g pine nuts
25 g rocket
1 whole garlic
50 g Parmesan cheese
80 ml extra virgin olive oil
Salt and pepper
500 g tagliatelle pasta
2 red Sweet Palermos
2 yellow Sweet Palermos
1 courgette
2 tbsp olive oil
10 g rocket for the garnish
Extra grated Parmesan cheese for the garnish
1. In a dry frying pan, toast the pine nuts until golden brown, then leave to cool.
Finely chop the rocket, garlic and Parmesan cheese and mix it all together with a generous splash of olive oil in the blender or using a hand blender. Then gradually add the rest of the olive oil, mixing all the time until you have a creamy green pesto mixture. If the pesto is too thick, simply add a bit more oil. Season to taste with a little salt and black pepper. Set the pesto aside for later.
2. In the meantime, cook the pasta according to the instructions on the packet.
3. Wash the Sweet Palermos and chop them into rings, then wash and slice the courgette. Mix all the vegetables together with some olive oil. Heat a griddle pan until it is nice and hot and then grill the vegetables on both sides over a medium heat for several minutes until soft.
4. Drain the pasta, retaining a small amount of the water, then return the pasta to the pan but turn off the heat. Stir the rocket pesto through the pasta, adding a little of the pasta water if the mixture is too dry.
Stir the fried vegetables through the pasta. Garnish with a little rocket and some extra Parmesan cheese if desired.