This pesto packs a lot of flavour from the peppery rocket, garlic and salted capers. Great served with fresh made ravioli.
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.
Cook the ravioli according to packet instructions. Put two tablespoons of the rocket sauce on a plate.
Gently place the drained pasta on top of the sauce, then add another two tablespoons of sauce.
Decorate with the shaved Parmesan and serve immediately.
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