Method

• 1.
  To make the rocket pesto, combine the rocket, basil, garlic, half the pine nuts and 100ml olive oil in a blender, season then blend until smooth. Transfer to a container, stir in half the parmesan and the remaining oil, cover and refrigerate until required.
• 2.
  Just before serving, stir in the remaining pine nuts, add a squeeze of lemon to taste and check the seasoning.

• 3.
  Bring a large saucepan of salted water to the boil. Add the spaghettini and boil until al dente – the exact time will depend on the pasta, but usually this will take 8-10 minutes. Drain, reserving a tablespoon or two of the pasta cooking water. Return the pasta to the pan, then toss through the pesto and a little of the reserved cooking water.
• 4.
  Serve hot, scattered with extra basil leaves and parmesan.