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Spaghetti with Rocket Salad Pesto and Stracciatella Cheese

Chef Claudio Rosati from Italy opens his cook book: here is a recipe for a fresh summer pasta

Pasta... is never enough! But, what about a modern and fresh twist to your dinner or lunch? Chef Claudio Rosati opens his cook book and shares a new version of pesto. Traditionally, pesto is made with fresh basil leaves and pine nuts, but if you're at the supermarket and you're looking for something easy-to-find you can substitute the two ingredients with rocket salad and peeled almonds.

To make your dish look really professional (like those restaurants), the recipe includes a garnish made with dry tomatoes in oil and stracciatella cheese. Delicious and colorful!


Makes about 2 portions

  • 8 oz spaghetti alla chitarra (200 g)

  • 4 cups rocket salad (200 g)

  • 2.8 oz pecorino cheese - grated (85 g)

  • ¼ cup of peeled almonds (30 g)

  • 8 teaspoons of extra virgin olive oil (37 g)

  • ¼ garlic clove

  • 2 oz stracciatella cheese (50 g)

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 or 3 dry tomatoes in oil


  1. Into a mixer, add the rocket salad with grated pecorino cheese, peeled almonds, ¼ of a garlic clove, and 1 teaspoon of salt and pepper. Add the oil slowly and mix until combined, the result should be a creamy sauce. Set aside.

  2. Into a pot, add the water and a pinch of salt, bring it to boil and add the spaghetti. Drain after 8 or 9 minutes, when the pasta is al dente. Save half a glass of cooking water.

  3. Transfer your spaghetti into a cooking pan, add the pesto and the cooking water, let the pasta cook again for another 3 minutes at low fire, until the sauce is melted and creamy.

  4. Serve into a dish and garnish with the dry tomatoes in oil and the stracciatella cheese.



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