Trofie with rucola pesto

1. Add 2/3 of the rucola leaves, grated Parmesan cheese, olive oil, pine nuts and salt to the Quick Cut and chop finely to a creamy consistency.

2. Cut the cocktail tomatoes and olives in halves and set aside with the remaining rocket leaves for garnishing.

3. Pour plenty of water into the pot with the NonSoloPasta insert and close with the lid.

4. Place pot on stove and set it at highest level, boil the water. Add one teaspoon of salt per 100 g Trofie, stir, add Trofie, bring to the boil again and stir one more time. Set stove at low level and cook approx. 5-6 minutes (according to package instructions) until al dente.

5. Remove a ladle of boiling water and set aside. Remove the NonSoloPasta insert from the pot, drip off and drain the boiling water. Put the drained trofie back into the hot pot.

6. Add the ladle with the boiling water together with the pesto and mix well with the pasta. Add cocktail tomatoes, rocket leaves and grated parmesan to taste and serve immediately.