Conchigliette with rocket pesto

Stephania Mitsides


Preparation Time:

15 min

Cooking Time:

10 min


4 servings
Category:For Kids | Vegetarian

Made with



  • 250g Mitsides Conchigliette pasta
  • 1 tsp organic low-salt vegetable powder
  • 1 packed cup rocket leaves, coarsely chopped
  • ¼ cup extra virgin olive oil
  • 2 Tbsp parmesan cheese
  • ½ tsp garlic, minced
  • 1 Tbsp lemon juice


Cook the pasta in plenty of boiling water together with the vegetable powder. Meanwhile, add remaining ingredients in a food processor and pulse until a runny pesto is formed. When the pasta is cooked, serve in bowls and add 1 tbsp of pesto in each bowl. Mix and add some more grated parmesan if you like.

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