Recipe - Papardelle With Chilli Rocket And Walnuts

2 tablespoon Walnut; (or olive) oil
200 g Walnut halves
2 small Red chillies; (or to taste),
; minced
2 Cloves garlic; minced
1 tablespoon Balsamic vinegar
500 g Parpardelle
1 l Fresh rocket leaves
Salt and pepper to taste
Grated parmesan cheese

Bring a Morganware Pasta Pot* of salted water to the boil and add the
papardelle, boiling rapidly until just tender.

Meanwhile, heat the walnut oil in a large saucepan and when sizzling, add
the walnuts. Toss them in the hot oil until they are golden brown then
remove with a slotted sppon and drain on absorbant paper. Add salt to taste
and set aside.

To the remainig oil, add the minced chillies and garlic and saute for a
minute or two. When the garlic is golden, add the balsamic vinegar and
simmer for a further minute.

Add the hot, drained pasta to the fragrant oil and toss thoroughly. Add the
well washed rocket and fold through the pasta to wilt.

Add salt and pepper to taste and grated parmesan cheese then serve
immediately.

Converted by MC_Buster.

Per serving: 106 Calories (kcal); 9g Total Fat; (68% calories from fat); 4g
Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); One half Lean Meat; One half Vegetable; 0 Fruit; 1
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.