| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Simply, Antony |
1 |
servings |
INGREDIENTS
| 2 |
|
Handfuls rocket leaves; (arugula or rucola) |
| 3 |
|
Spring onions; sliced |
| 6 |
oz |
Unsalted butter |
|
|
Salt and freshly ground black pepper |
| 1 |
lb |
Fresh tagliatelle |
| 6 |
|
Basil leaves; ripped |
| 16 |
|
Black olives; stoned |
|
|
Freshly grated parmesan |
INSTRUCTIONS
Tear the rocket leaves into rough pieces, removing any tough stems, then
place in a large bowl with spring onions. Melt the butter and pour over the
rocket leaves.
In a large saucepan of boiling water, cook the pasta for 2-3 minutes until
al dente. Drain the pasta and pour onto the the rocket and butter. The heat
of the pasta will cook and wilt the rocket leaves. Fold in the basil and
black olives, season to taste and serve with a big bowl of parmesan.
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