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Method
Make it happen
- 01
Toast almonds lightly in a dry pan, then cool so they do not wilt the leaves.
- 02
Blitz rocket, almonds, Parmesan, garlic, oil, lemon zest and juice until finely chopped but still textured.
- 03
Boil fusilli in salted water until al dente and reserve 100 ml water before draining.
- 04
Toss pasta with the rocket pesto off the heat and loosen with the reserved cooking water.