Fusilli with Cherry Tomatoes, Bocconcini & Rocket Pesto 🇮🇹

   

Grab a bunch of rocket leaves and make a vibrantly green pesto - it will brighten up your day!  Thanks to the Italians for inventing pesto. It is so versatile, fresh and full of flavour.  A splash of the paste over grilled chicken, fish, steaks, baked potatoes, roast vegetables or pasta transform an ordinary dish to something wonderful.  Use it as a dip and spread it on your toast too. I use Australian made Parmesan cheese, but apparently the European Union is having issues with our cheesemakers using the name 'Parmesan' when the cheese is not made in its country of origin.  You can read about it here. If you find the rocket pesto too peppery and bitter for your taste, try this recipe with fusilli, sweet cherry tomatoes and creamy bocconcini, all together in one harmonious party.   The spirals of fusilli are perfect for holding on to the pesto with their tasty little green bits.  Stir in a little ricotta cheese if you like it extra creamy. 

Serves 2

INGREDIENTS

• 150g / 5½oz dry fusilli pasta
• ½ cup cherry or grape tomatoes, halved if large
• 100g / 3½oz bocconcini cheese
• ½ cup rocket pesto (see recipe below)
• 2 tablespoons ricotta cheese (optional)

METHOD

1. Halve the bocconcini balls, unless you are using baby or bite size bocconcini
2. Bring a medium saucepan of water to a boil with a good pinch of salt.
3. Add fusilli and cook according to package directions until they are al dente (tender but firm with a little bite).
4. Drain fusilli in a colander and retain 2 tablespoons of the cooking water.
5. Return fusilli to the saucepan.  Add tomatoes and bocconcini cheese. Gently stir in the rocket pesto and the reserved cooking water.
6. Stir in the ricotta cheese, if using.  Serve warm or in room temperature.

Rocket Pesto

Makes about 1 cup

INGREDIENTS

• 100g rocket leaves
• 50g roasted unsalted cashews or pine nuts
• 50g grated Parmesan cheese
• 1 garlic, peeled
• 150ml olive oil
• 1 teaspoon lemon juice
• salt 
• freshly ground pepper

METHOD

1. In a stick blender or mini food processor, add rocket leaves, cashews/pine nuts, Parmesan cheese, garlic, olive oil, lemon juice, salt and pepper.  Blitz for 10 seconds or until chopped and combined.
2. Taste the pesto.  Add more lemon juice and salt if necessary to balance any bitterness.  Blitz for another few seconds again to combine.  (Pesto can be kept in a sealed jar for up to 1 week in the fridge.)