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Rocket Pasta Pesto Power

Pneuma Pilates
This is one of my favorite dishes, everyone loves it and its great alongside sliced chicken or just as it is! Its very easy to make and is full of green veggies. Perfect to pack into glass jars and have as a takeaway lunch.
Course Main Course
Servings 4


  • 120 grams brazil nuts or almonds
  • 50 grams pine nuts ( toasted if you like)
  • 1 whole ripe avacado
  • 50 grams basil leaves
  • 1 whole juice of a lemon
  • 8 tbsp olive or avocado oil
  • 500 grams spagetthi1
  • 1 whole courgette
  • 1 whole broccoli


  • Place the almonds or brazil nuts and pine nuts into a blender and whizz until completed crushed.
  • Add to the nut mixture the avacado, rocket, basil, lemon juice oil, and about 8 tbsp of water and blend until smooth.
  • Cook the pasta to packet instructions
  • Whilst the pasta is cooking, chop the vegtables into bite sized pieces and fry in a little oil until tender, usually about 5 minutes. ( you can now also whizz the remaining vegetables with a little water and combine to a puree or serve whole)
  • Once the pasta is cooked drain and toss throught the pesto and vegtable puree or chopped veggies.