Pasta With Rocket, Tomatoes and Parma Ham Cooking Recipes

Ingredients :

250 g

2

30 g

1

2

125 g

125 g

fettuccini or linguini

oil

butter

large garlic clove, chopped

thick slices Parma ham, diced

plum tomatoes, peeled and chopped

rocket, coarsely chopped

salt and pepper

1. Drop paste into a large pot of boiling salted water to which has been added 1 tbsp of the oil.
2. Stir until the water returns to the boil, to make sure the pasta strands have not clumped together.
3. Cook for 6 minutes.
4. At the same time, in a large frying pan over moderate heat, warm half the butter and the remaining oil.
5. Add the garlic and Parma ham and stir for 2 minutes until the garlic is slightly softened but not brown.
6. Set the pan aside.
7. When the pasta is cooked al dente, drain and turn out into a large serving bowl; add the remaining butter and toss.
8. Return the garlic and Parma ham pan to a high heat until the mixture begins to sizzle.
9. Mix in the tomatoes, then add the rocket, tossing until not quite wilted, about 1 minute.
10. Pour over the pasta in the bowl and season to taste.

Serves 2 - 3 as a lunch dish

Note :

Rocket has a mustardy taste with a strong bite which is softened by cooking. Its use in this paste dish is a novel departure from the usual salad approach. Use small spinach leaves if you do not grow rocket.

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