Summary

Ingredients

• 250 g pasta (e.. penne or rombi)
• Salt water
• 1 bunch rocket
• 1 bunch basil
• 250 ml cream or cremefine for cooking
• 2 tablespoon honey (acacia honey)
• 2 tablespoon pine nuts
• 1 small chilli pepper (s), red
• 2 cloves garlic)
• 60 ml olive oil
• 3 tablespoon parmesan, freshly grated
• 1 lemon (s), add the juice from it
• Salt and pepper, black

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Instructions

1. Roast the pine nuts in a pan without oil. Cook the pasta “al dente” in plenty of salted water.
2. Put lemon juice, basil, honey, garlic, pine nuts, hot peppers, parmesan and olive oil in the blender and puree to a creamy pesto.
3. Put the cream in a saucepan, heat slowly and add the pesto. Bring the mixture to the boil and season with salt and pepper.
4. Then pour the hot cream and pesto mixture over the pasta, mix well and set aside. At first the whole thing looks too liquid, but the pasta gradually absorbs the sauce so that it has the right consistency in the end.
5. About an hour before serving, fold in the cleaned and roughly chopped rocket and let it steep again.