Whole wheat fusilli with rocket and almond pesto

Ingredients

For 1 serving

• Whole wheat pasta80 g
• Arugula40 g
• Almonds15 g
• Extra virgin olive oil1 tablespoon
• Parmigiano Reggiano10 g
• Cherry tomatoes100 g
• Garlic1 clove
• Saltto taste

Contains: gluten, lactose, nuts,

In season: April – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the rocket and dry it well; peel the garlic, halve it and remove any green shoot so the pesto isn't harsh.
3. Put the rocket, almonds, olive oil, grated Parmigiano, half the garlic clove, a pinch of salt and two tablespoons of cold water in the blender; pulse until smooth, without letting the blades heat up.
4. Add the wholemeal fusilli and cook for the time on the packet, usually 10–12 minutes, until al dente.
5. Meanwhile wash the cherry tomatoes and quarter them.
6. Drain the pasta, keeping a small ladle of the cooking water, dress it off the heat with the pesto, loosening with a little water if it's too thick, and finish with the tomatoes.