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Whole Wheat Spaghetti With Rocket Pesto, Asparagus, Peas and Goat’s Cheese
GREAT BRITISH CHEFS10Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 100 grams rocket leaves (wild, plus extra to garnish)
- 1/2 garlic clove (peeled and minced)
- 30 grams blanched almonds
- 30 grams Parmesan
- 100 mL extra virgin olive oil (or as needed)
- 400 grams whole wheat spaghetti
- 4 asparagus spears (trimmed and halved lengthwise)
- 200 grams peas (shelled, fresh or frozen)
- 150 grams goat's cheese (fresh)
- sea salt
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