Tagliatelle with butter and rocket
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Handfuls rocket leaves; (arugula or rucola) | |
| 3 | Spring onions; sliced | |
| 6 | ounces | Unsalted butter |
| Salt and freshly ground black pepper | ||
| 1 | pounds | Fresh tagliatelle |
| 6 | Basil leaves; ripped | |
| 16 | Black olives; stoned | |
| Freshly grated parmesan | ||
Directions
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.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Fettucine with smoked chicken, rocket and sundried tomatoes
- Fresh tagliatelle with garlic, rucola and sundried tomatoes
- Linguine with gorgonzola, pancetta and wilted rocket
- Linguine with tuna, lemon and rocket
- Pasta salad with rocket & tomato dressing
- Pasta salad with rocket and tomato dressing
- Pastas with garlic, walnut and rocket sauce
- Spaghetti with rocket and tomato sauce
- Tagliatelle
- Tagliatelle carbonara with olive bread
- Tagliatelle in a fresh basil and walnut sauce
- Tagliatelle in cream sauce
- Tagliatelle with artichokes
- Tagliatelle with asparagus and basil
- Tagliatelle with broad beans and pancetta
- Tagliatelle with herbs in champagne-cream sauce
- Tagliatelle with prosciutto & radicchio
- Tagliatelle with prosciutto and radicchio
- Tagliatelle with raw tomato sauce
- Tagliatelle with smoked ham and creamy garlic sauce