Linguine with rocket

Linguine with rocket can be a very nice, fashionable lunch, that is so quick and easy to make at home. Rocket has an excellent peppery flavour that combines beautifully with the Parmesan cheese. Linguine is an egg pasta and looks rather like flattened strands of spaghetti. Spaghetti, fettucine or pappardelle could be used instead. Dried pasta cooks in 10-12 minutes, but an even faster result can be obtained by using fresh pasta. Simply add it to a large pan of boiling, lightly salted water, making sure that all the strands are fully submerged, and cook for 2-3 minutes. The pasta is ready when it rises to the top of the pan and is tender to the taste, with a slight firmness in the centre. Fresh Parmesan keeps well in the refrigerator for up to a month, if wrapped in greaseproof paper.

Ingredients:

350 g dried linguine

120 ml extra virgin olive oil

1 large bunch rocket (arugula), about 150 g, stalks removed, shredded

75 g freshly grated Parmesan cheese

linguini with rocket

Preparation:

Cook the linguine in a large pan of lightly salted boiling water for 10-12 minutes, then drain thoroughly.

Heat about 60ml/4 tbsp of the olive oil in the pasta pan, then add the drained pasta and rocket. Toss over a medium heat for 1-2 minutes, or until the rocket is just wilted, then remove the pan from the heat.

Transfer the pasta and rocket to a large, warmed bowl. Add half the freshly grated Parmesan and the remaining olive oil. Add a little salt and black pepper to taste.

Toss the mixture quickly to mix all the flavours together and ensure the pasta is well coated with the oil. Serve immediately, sprinkled with the remaining Parmesan.

 

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