Ingredients

Pasta

• 500g Pappardella, fresh or dried
• 3 tbsp. rocket pesto (recipe follows)
• 2 tbsp. olive oil
• Juice of 1/2 a lemon

To Serve

• 200-250g rocket leaves
• 1 tbsp. balsamic vinegar
• 1 tbsp. extra virgin olive oil
• 100g Parmesan shavings
• Maldon salt and freshly ground pepper

Method

1. Pasta: Place the Pappardella in a saucepan with plenty of boiling water (do not crowd it in). Cook the pasta at a steady simmer for 3-8 minutes (this is dependent on the type of pasta you have purchased; if it is fresh it will only take a few minutes but a commercially dried one will take as much as 8 minutes to cook). The pasta is ready when it is al dente ie. when it is cooked but still has some bite to it. Refresh the pasta in cold water and set aside.
2. Mix the pesto with 2 tbsp. Olive oil and the lemon juice together, and add this to the pasta with the pine nuts (optional) and a little salt and pepper. Toss the pasta so that the ingredients are well distributed and the pasta has a coating of pesto.
3. To Serve: Mix the rocket leave with the balsamic vinegar, olive oil and a little seasoning (do not do this until ready to serve, as the rocket will wilt when dressed). Place the rocket leaves in a large serving bowl and place the pasta on top of it. Sprinkle on Parmesan shavings and serve. You may portion out on to individual plates if desired.