Papardelle With Chilli, Rocket And Walnuts

INGREDIENTS

INSTRUCTIONS

Bring a Morganware Pasta Pot* of salted water to the boil and add the
papardelle, boiling rapidly until just tender.  Meanwhile, heat the
walnut oil in a large saucepan and when sizzling,  add the walnuts.
Toss them in the hot oil until they are golden brown  then remove with
a slotted sppon and drain on absorbant paper. Add  salt to taste and
set aside.  To the remainig oil, add the minced chillies and garlic and
saute for  a minute or two. When the garlic is golden, add the balsamic
vinegar  and simmer for a further minute.  Add the hot, drained pasta
to the fragrant oil and toss thoroughly.  Add the well washed rocket
and fold through the pasta to wilt.  Add salt and pepper to taste and
grated parmesan cheese then serve  immediately.  Converted by
MC_Buster.  Per serving: 106 Calories (kcal); 9g Total Fat; (68%
calories from  fat); 4g Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg
Sodium Food  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
0 Fruit; 1  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 2285
Calories From Fat: 1675
Total Fat: 196.5g
Cholesterol: 208.5mg
Sodium: 3655.3mg
Potassium: 1397.8mg
Carbohydrates: 40.6g
Fiber: 13.5g
Sugar: 9.2g
Protein: 110g