Linguini with wilted rocket leaves, pine nuts and shaved par
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Dried linguini or 750g. fresh linguini |
| 4 | Cloves garlic; slivered | |
| 4 | tablespoons | Olive oil |
| 150 | grams | Rocket leaves; washed and trimmed |
| 1 | cup | Freshly grated Parmesan cheese |
| ½ | cup | Pine nuts; toasted |
| Additional freshly grated Parmesan cheese | ||
| Salt and freshly ground pepper to taste | ||
| Chopped fresh parsley | ||
Directions
Bring a Morganware Pasta Pot* of water to the boil and add salt.
Meanwhile, heat the olive oil until almost smoking then add the garlic and remove the oil from the heat and allow the garlic and oil to steep.
Add the linguini to the salted water and boil until the pasta is just tender but still firm to bite. Drain immediately.
Toss the hot garlic oil, rocket leaves and salt and pepper to taste into the hot pasta then add the shaved parmesan cheese and pine nuts.
Serve immediately with lots of chopped fresh parsley.
Converted by MC_Buster.
Per serving: 883 Calories (kcal); 89g Total Fat; (86% calories from fat); 17g Protein; 13g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: ½ Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.