Spaghetti with Roasted Lemon Rocket Pesto

Pairs perfectly with Zilch Brut Bubbles

Recipe courtesy of delicious.

Ingredients

• 1 lemon, halved

• 1/2 cup (125ml) extra virgin olive oil

• 1 bunch rocket, leaves picked

• 1/2 bunch flat-leaf parsley

• 1 garlic clove, crushed

• 1/4 cup (40g) toasted pine nuts, plus extra to serve

• 1/3 cup (25g) finely grated parmesan, plus extra to serve

• 400g spelt spaghetti

Directions

1. Preheat oven to 200°C. Place lemon on a baking tray and drizzle with 2 tbs oil. Roast for 25 minutes or until very soft. Remove and set aside to cool completely.

2. Place rocket, parsley, garlic, pine nuts and parmesan in a food processor and whiz until finely chopped. With the motor running, add remaining 1/3 cup (80ml) oil, whizzing until combined.

3. Squeeze juice and pulp from lemon through a sieve into rocket mixture, discarding pips. Add 1 tsp salt flakes and whiz to combine. Set aside.

4. Cook pasta according to packet instructions, reserving 1/3 cup (80ml) cooking water. Toss cooked pasta with pesto and reserved cooking water. Divide among serving bowls and scatter with extra pine nuts and parmesan to serve.