Serves 4
Vegetarian if [V] advice followed. Cannot be modified to be vegan. Not suitable during pregnancy due to listeria risk from soft cheeese.

Ingredients
400g of dried spaghetti
5 Tbsp of olive oil
4 garlic cloves, roughly chopped
170g of rocket leaves
handful of basil, torn
200g of soft [V:rennet-free] goats' cheese, crumbled. Substitute fetta if you want.
0.5tsp of nutmeg, finely ground
garnish of [V:rennet-free] parmesan cheese, grated
garnish of black pepper, freshly ground

Requires
Large pan, small saucepan, colander or large sieve, wooden spoon, mixing bowl, salad spinner, cooks' knife, chopping board.

Method

In a large pan, boil water, add spaghetti. Cook following instructions on packet.

Fry garlic in 2Tbsp olive oil, set aside.

Wash rocket leaves, then dry in salad spinner. Chop half of the rocket into small pieces.

In a bowl combine: whole rocket, chopped rocket, basil, nutmeg, goats' cheese, 3Tbsp olive oil. Add fried garlic and its oil. Season with pepper.

Drain spaghetti, reserving 0.5 cup of the water.

Return spaghetti to dry pan. Loosen pasta using reserved water. Add ingredients from bowl. Mix. Serve, garnishing with parmesan and drizzle of oil.

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Glen Turner

August 2017

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