G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Spaghetti Rocket Pesto with Anchovy and Chilli
(can be vegan - see suggestions below)
This is a medium spice recipe so adjust to your palate.  You can also add some green chilli to the pesto to zing it up further.

~~~ Ingredients ~~~
1 packet of spaghetti (gluten free is preferred)
150g arugula (rocket), plus extra to serve
1/3 cup olive oil, plus 2 tablespoons extra
Juice of 1 lemons
1 tbls sunflower seeds
2 cloves garlic - Russian, finely chopped
1 Tomatoes - Brandywine, finely diced (roast for extra flavour ahead of time)
10 whole anchovy fillets, finely chopped (vegan substitute: capers, green olives or miso paste)
3 long red chillies, seeded, finely chopped
1/2 cup grated parmesan or pecorino (vegan substitute: nutritional yeast)
Extra Pine nuts/sunflower seeds, chilli flakes to serve	

~~~ Directions ~~~
In a large saucepan of boiling salted water, cook spaghetti following packet instructions. Drain and set aside. In a blender pulse rocket, olive oil, lemon juice, the sunflower seeds and half the garlic until combined. Set aside. In a large saucepan, heat extra olive oil (or use some anchovy oil) on medium. Cook tomato, anchovies, chillies and remaining garlic for 3-4 minutes until softened. Add pasta and rocket pesto to the pan. Cook for 1-2 minutes, stirring, until sauce has thickened and pasta is hot. Season to taste.
Serve pasta sprinkled with some sunflower seeds, extra chopped rocket, parmesan and dried chilli flakes.