Having the rocket pesto already made up in a jar in the fridge makes this seriously a 10 minute dinner - and it tastes so special you would never know you spent less time on it than in your morning shower.
1 cup Rocket Pesto
1 packet fettuccine
2 tbsp olive oil
4 tomatoes, diced
1 cup marinated artichoke hearts
1/2 cup kalamata olives
2 tbsp fresh lime (or lemon) juice
Salt and cracked pepper, to taste.
1. Cook the pasta in plenty of boiling water until al dente. Drain and return to the pan.
2. Add the olive oil immediately and stir through the pasta - this will stop it drying out and sticking together.
3. Stir through the rocket pesto until it coats the fettuccine evenly.
4. Add the tomatoes, artichoke hearts, olives, lemon juice and salt and pepper. Stir through and serve immediately!