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Gino D'Acampo

Pesto di Rucola (Rocket Pesto Sauce)


Serves 4

Ingredients

  • 200g/7oz fresh rocket leaves
  • 1 clove garlic
  • 10 tbsp italian extra virgin olive oil
  • 1 tbsp salted capers
  • 2 tbsp white wine vinegar
  • 100g/4oz freshly shaved parmesan
  • salt
  • Freshly ground black pepper
  • 400g/14oz fresh ravioli
  • Shaved parmesan, to taste

Method

  1. Using a sharp knife, finely chop the rocket leaves, garlic and capers and place in a large bowl. Add the olive oil, the vinegar and season with salt and pepper. Allow to rest while cooking the ravioli.
  2. Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
  3. Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
  4. Decorate with the shaved Parmesan and serve immediately.
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