Artichoke And Rocket (Arugula) Pesto Pasta - cooking recipe

Ingredients

340 g marinated artichoke hearts
1 cup macadamia nuts
1 bunch rocket, washed and trimmed
2 garlic cloves
1/2 cup parmesan cheese, finely grated
salt and pepper, to taste
500 g spiral pasta
parmesan cheese, extra if desired

Preparation

Put artichoke hearts and marinade, macadamia nuts, rocket, garlic, parmesan, salt and pepper into food processor and process until mixture forms a smooth paste. Transfer pesto into a bowl.
Cook the pasta in a pot of boiling salted water until just tender, then drain, leaving a little of the cooking water clinging to the pasta.
Add pesto to the pasta and toss to combine.
Serve immediately topped with additional parmesan if desired.