Rocket Pesto Pasta | Fresh, Creamy & Ready in Minutes

This is the pasta you make when time is short but flavour still matters. A vibrant rocket pesto blended with Parmesan, pine nuts, olive oil, and a touch of cream — finished with dollops of ricotta and a sprinkle of lemon zest. A light, creamy, and satisfying dish that’s ready in just 15 minutes.

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About This Dish

Rocket Pesto Pasta is a modern twist on the traditional pesto Genovese. With its peppery rocket base and creamy texture, it’s quick to prepare yet loaded with Italian character. Perfect for a weekday lunch or an elegant dinner — it’s proof that simplicity and speed can still taste like gourmet.

Ingredients (Serves 2)

Fusilli Pasta:	220 g (8 oz)
Rocket (Arugula):	120 g (4 oz)
Ricotta (to finish):	50 g (2 oz)
Parmesan Cheese:	50 g (½ cup)
Pine Nuts:	1 handful (about 2 tbsp)
Olive Oil:	2 tbsp (30 ml)
Cream:	1 dash (2 tbsp / 30 ml)
Salt:	1 pinch
Lemon Zest:	From 1 lemon

How to Make It

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins

Step 1: Blend rocket, Parmesan, pine nuts, olive oil, cream, and salt until smooth and creamy.
Step 2: Cook pasta al dente according to package instructions.
Step 3: Drain and toss pasta with the pesto sauce for 2 minutes on low heat.
Step 4: Serve topped with ricotta, lemon zest, and a few rocket leaves for freshness.

Tucci’s Tips

Toast the pine nuts lightly before blending — it deepens the nutty aroma.

Use high-quality olive oil and fresh rocket for the best flavour balance.

Reserve a bit of pasta water — add it if the sauce feels too thick.

Variations

Nut-Free: Swap pine nuts for sunflower seeds or almonds.
Extra Creamy: Add more ricotta directly into the pesto mix.
Zesty Kick: Finish with extra lemon zest and cracked pepper for brightness.

Did You Know?

Historical Fact: The word “pesto” comes from the Italian verb pestare, meaning “to crush,” referring to the mortar and pestle method used for centuries in Liguria to make sauces from fresh herbs and nuts.

Fun Fact: Rocket (arugula) pesto originated as a creative alternative to basil when it was out of season — giving the dish a spicier, more peppery twist!

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Storage & Thank You

Store leftovers in the fridge for up to 2 days. Reheat gently with a drizzle of olive oil or a splash of water to restore creaminess.

Can it be frozen? Not recommended — rocket pesto is best enjoyed fresh for its bright colour and flavour.

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