- 25g pine nuts
- A handful of wild garlic
- 50g rocket
- 1 lemon
- 250g cherry vine tomatoes
- 1 red onion
- 1 garlic clove
- 1 courgette
- 200g gnocchetti or other dried pasta
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
1. Fill a large pan with boiling water and add a large pinch of salt. Pop on a lid, set on a high heat and return to the boil.
2. While the water comes to the boil, warm a large frying pan to a medium-high heat for 2 mins. Scatter in the pine nuts and cook for 2-3 mins, tossing frequently, till toasted. Tip the pine nuts into a food processor. Add the wild garlic leaves and half of rocket. Grate in the lemon zest and squeeze in the juice from 1 half. Pour in 1 tbsp olive oil and add a pinch of salt and pepper. Whizz into a smooth pesto, scraping the sides of the processor once or twice.
3. Slice the cherry tomatoes in half. Peel and thinly slice the red onion. Peel the garlic clove and finely chop it. Trim the courgette and finely dice it.
4. The water in the pan should be boiling by now. Tip in the gnocchetti pasta and simmer for 8-9 mins, till tender with a slight bite.
5. As soon as the pasta is in the pan, warm the empty frying pan to a medium heat and pour in 1 tbsp olive oil. Slide in the red onion, courgette and garlic, with a pinch of salt and pepper. Fry for 3-4 mins, till slightly softened.
6. Add the cherry tomatoes to the onions and fry for a further 4-5 mins, till they start to break down.
7. When the pasta is cooked, drain it reserving 2-3 tbsp of the cooking water. Tip the drained pasta into the frying pan. Dollop in the wild garlic pesto. Pour in 2-3 tbsp of the pasta water. Toss the pasta and veg together for 1 min, till the sauce thickens and clings to the gnocchetti.
8. Fold the remaining rocket through the pasta. Squeeze in the juice from the remaining lemon half. Taste and add a little more salt and pepper if needed. Spoon the pasta into bowls and serve.