As well as adding flavour to salads, when cooked, rocket is a great detox boost for the liver.
Tortelloni with rocket pesto and dried tomatoes
Imagination and creativity in the kitchen are expressed above all through new takes on culinary classics. So why not make some traditional tortelloni with a more delicate sauce? Simply use rocket in place of basil, and for an extra-special touch, boost the flavour with some sun-dried tomatoes.
Rocket
100 gr
Iodine salt
Black pepper
Sun-dried tomatoes
6-7
Garlic
1 spicchio
Pine nuts
50 gr
Extra virgin olive oil
Parmigiano Reggiano
Tortelloni
Method
Make the rocket pesto using a pestle and mortar or an immersion blender. Add the pine nuts, dried tomatoes, garlic, a spray of oil and the parmigiano cheese to the rocket.
Cook the tortelloni in a large pan of boiling salted water, then toss them in the pesto in a casserole dish.
Before serving, add some more sun-dried tomatoes, parmigiano cheese and pepper.