Matt Sinclair's Pesto Pasta

Matt Sinclair's Pesto Pasta

Cooking time


1- In a food processor add the basil, baby spinach, garlic, 1/3 cup of parmesan, lemon juice, ¼ cup Cobram Estate Extra Virgin Olive Oil and a generous pinch of salt and pepper; blitz together until well combined. Adjust seasoning to your desired taste. Set aside until required.

2- Place a small frypan over a medium heat and add a drizzle of Cobram Estate Extra Virgin Olive Oil. Add pinenuts and toss to coat. Toast pinenuts until golden brown, tossing often to ensure even coverage of colour. Transfer to pesto mixture along with remaining parmesan cheese and mix through.

3- Heat a pot of salted boiling water and cook pasta as per instructions. Strain and set aside.

4- Meanwhile, place remaining Cobram Estate Extra Virgin Olive Oil in a frypan over a medium heat and gently fry off asparagus until the colour intensifies and it softens slightly, approximately 2-3 minutes. Reduce heat to low and add pasta and pesto sauce and toss to combine. Remove from heat, add rocket and fold through. The residual heat will wilt the rocket. Season with salt and pepper if required. Divide into serving bowls and garnish with extra parmesan and a squeeze of fresh lemon.

Ingredients Chevron Icon

1 large bunch basil, (approximately 2 cups)

1 packed cup baby spinach leaves

200gm pasta Casarecce

2 cloves garlic, peeled, roughly chopped

½ cup shredded parmesan, plus extra

50ml fresh lemon juice

1/3 cup Cobram Estate Extra Virgin Olive Oil

Salt and Pepper

1/3 cup pine nuts

1 bunch asparagus, ends removed, diced into 2cm pieces

1 ½ cups rocket leaves