Pappardelle With Chilli, Rocket and Walnuts
By: Alisa Escanlar
Published: Sunday, December 6, 2009 - 2:37am

Ingredients




2 tablespoons walnut, (or olive) oil
200 grams walnut halves
2 smalls red chillies, (or to taste), minced
2 cloves garlic, minced
1 tablespoon balsamic vinegar
500 grams pappardelle
1 lt fresh rocket leaves
salt and pepper to taste
grated parmesan cheese

Preparation

1 Bring a Morganware Pasta Pot* of salted water to the boil and add the pappardelle, boiling rapidly until just tender. 2 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 spoon and drain on absorbent paper. Add salt to taste and set aside. 3 To the remaining 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. 4 Add the hot, drained pasta to the fragrant oil and toss thoroughly. Add the well washed rocket and fold through the pasta to wilt. 5 Add salt and pepper to taste and grated Parmesan cheese then serve immediately.