Jamie Oliver Rocket And Pistachio Pesto Pasta

You ever make something that’s so weirdly good, you pause mid-chew and go, “Wait—did I just do that?” Yeah. That was me last Tuesday with this rocket and pistachio pesto pasta. I was halfway through clearing out my fridge (which looked like it had hosted a garden party and no one cleaned up), and I found a wilting bunch of rocket, some half-forgotten pistachios, and boom—this idea hit.

It’s got the sharp bite of wild rocket, that buttery crunch from pistachios, plus a lemony zap that lifts the whole thing up like spring air. I tossed it all with linguine and ribbons of asparagus because it was the first veg I grabbed—and honestly, I wouldn’t change a thing. It’s fresh, punchy, and kinda fancy-feeling, but still one-pan easy.

And listen, I made the pesto in a pestle and mortar like Jamie says, but if you’ve got a blender and zero patience, I won’t judge. I just needed the grounding moment. You know? Smash some garlic, take a breath, forget emails exist.

Why You’ll Love It

• You don’t even have to cook anything but pasta
• The pesto takes five minutes, and that includes taste-testing
• Leftovers? Even better cold the next day with a fried egg
• You can swap half the ingredients and it’ll still work (bless Jamie for that)
• It tastes like spring in a bowl—lemony, grassy, creamy
• People will ask if you’re “trying something new” and look impressed

Ingredients

• 80g wild rocket
• ½ clove of garlic
• 50g shelled unsalted pistachios
• 4 tbsp olive oil (plus 1 tbsp to finish)
• 25g Parmesan, grated — plus extra to top
• Juice of 1 lemon
• 320g asparagus
• 300g dried linguine
• Salt & black pepper

How to Make It

Smash the rocket into something magical:

Toss 70g of rocket into a mortar with a fat pinch of sea salt. Bash it around until it looks like a swampy green paste. Good signs: fragrant, slightly wet, smells peppery.

Garlic and pistachios join the party:

Peel and crush in half a garlic clove. Then throw in the pistachios and keep grinding. You want it sandy, not smooth. Like pesto with texture, not baby food.

Make it saucy:

Muddle in olive oil bit by bit. Then grate in your Parmesan, squeeze in the lemon juice, and stir. Taste. Now taste again. Adjust salt, pepper, or lemon if it feels off. You’ll know.

Pasta time:

Boil the linguine in salted water till al dente. (I always forget to stir in the first minute and it sticks, so don’t be me.) Save a mug of the water before draining.

Asparagus ribbon moment:

Snap off the woody bits (they’ll naturally break where needed). Use a speed-peeler to slice the stalks into long, thin ribbons. Feels tedious, but it’s worth it.

Toss it all together:

Put the hot pasta back in the pan, stir in the pesto, then add the asparagus ribbons. A splash of cooking water helps make it all clingy and lush.

Finish like you mean it:

Drizzle with olive oil, top with the last bit of rocket, and shave over more Parmesan than you probably should. Then serve it hot and don’t overthink it.

Common Mistakes and How to Dodge Them

Why’s my pesto bitter?
You probably over-blended or used too much rocket. Next time, add more oil or a handful of basil to mellow it out.

It’s too dry! What now?
Easy fix—add more pasta water. That starchy liquid is gold. Splash a little at a time ‘til it glosses up.

Why’s the asparagus chewy?
You likely used thick stalks without peeling. Get those ribbons thin and skip the woody ends.

I forgot to save pasta water. Is it doomed?
Nah, just add a splash of warm water and olive oil. It won’t be perfect, but it’ll still be delicious.

Mine turned brown-ish?
Probably waited too long to serve. Rocket pesto oxidizes fast—just mix it in and eat promptly. Or call it “rustic.”

Storage and Reheating

Fridge: Keeps well for 2–3 days. Toss with a splash of oil or lemon juice if it tightens up.

Freezer: The pesto? Yes. The whole dish? Not ideal — asparagus gets weird and floppy.

Microwave: Totally fine, just stir halfway. Cover it, or it dries out.

Pan reheat: Splash in some water or oil and stir gently ’til warm. Feels more intentional than microwaving, if that matters to you.

Frequently Asked Questions

Can I make this vegan?
Yep! Swap the Parmesan for nutritional yeast or a plant-based hard cheese. Still tasty, still punchy.

What pasta works best?
Linguine clings beautifully, but spaghetti or tagliatelle will do. Even penne, if it’s what you’ve got.

Can I skip the asparagus?
Sure. Peas, courgette ribbons, or even wilted spinach can tag in. Use what’s lurking in your crisper.

I hate rocket. What now?
Try basil, parsley, or mint. Honestly, any soft leafy herb can work here if it’s green and good.

Nutrition Facts (Per Serving)

• Calories: 510
• Fat: 22g
• Carbs: 60g
• Protein: 16g
• Sodium: 320mg
• Sugar: 4g