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  • Australian Women’s Weekly NZ

    Fresh dinners

    Aug 11, 2021 5 minutes
    PHOTOGRAPHY by JAMES MOFFAT STYLING by OLIVIA BLACKMORE

    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.

    Meanwhile, to make pesto, blend or

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