Tagliatelle with butter and rocket

Yield: 1 servings

Measure Ingredient
2 \N Handfuls rocket leaves; (arugula or rucola)
3 \N Spring onions; sliced
6 ounces Unsalted butter
\N \N Salt and freshly ground black pepper
1 pounds Fresh tagliatelle
6 \N Basil leaves; ripped
16 \N Black olives; stoned
\N \N Freshly grated parmesan

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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Carlton Food Network

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