Recipe - Pasta With Garlic Herbs And Fresh Mozzarella

500 g Dried pasta of your choice
4 Cloves garlic
1 bn Fresh basil; leaves torn
1 Packed cup fresh parsley;
chopped
300 g Fresh mozzarella or
bocconcini; quartered or
halved
1 small Red chilli; minced or 1/4
; teaspoon chilli
; flakes
60 ml Olive oil; (3 tablespoons)
40 ml Red wine vinegar; (2
tablespoons)
80 g Rocket leaves; well washed
Shavings of parmesan cheese
to serve

Bring a large pot of salted water to the boil and when boiling, add the
pasta and cook until just tender.

Meanwhile, mince the garlic cloves with a little salt and mix with the torn
basil leaves, chopped parsley, fresh mozzarella,, chilli and olive oil and
toss thoroughly adding salt and pepper to taste.

Drain the pasta, reserving 1 cup of the pasta water and mix the pasta with
the herb and garlic mixture, red wine vinegar and rocket leaves. Toss
thoroughly making sure all the pasta is well coated. If the pasta is a
little dry, add as much of the reserved pasta water as required to moisten
the pasta.

Garnish with shavings of parmesan cheese and serve immediately.

Converted by MC_Buster.

Per serving: 509 Calories (kcal); 55g Total Fat; (94% calories from fat);
1g Protein; 7g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.