Pasta with herbs & rocketPreparation Time
5 minutes
Cooking Time
10 minutes
Ingredients (serves 6)
* 80mls (1/3 cup) olive oil
* 250g dried vermicelli
* 2 bunches rocket, washed and trimmed
* 2 garlic cloves, crushed .
* 1/4 cup chopped fresh curly parsley
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh mint
* Ground black pepper, to taste
*
garlic breadcrumbs
* 20g butter or margarine
* 70g (1 cup) breadcrumbs (made from day-old bread)
* 2 garlic cloves, finely chopped
Method
1. Bring a large saucepan of water to a rapid boil. Add 1 tsp of the olive oil and then the pasta. Stir to prevent the pasta from sticking to the bottom of the pan and cook following packet directions until al dente.
2. Meanwhile, to make the garlic breadcrumbs, melt the butter or margarine in a frying pan over medium heat. Add the breadcrumbs and garlic and stir using a wooden spoon for 5-10 minutes or until the breadcrumbs are golden and crisp. Remove from pan and set aside.
3. Add 60mls (3 tbs) of the remaining olive oil to the frying pan and heat over high heat. Add the rocket and garlic and toss for 1 minute or until the rocket is just wilted. (See microwave tip.)
4. Drain the pasta and toss with the remaining 3 tsp olive oil. Return to the saucepan and toss through the chopped parsley, basil, mint and rocket and garlic mixture. Serve warm or at room temperature sprinkled with pepper and the garlic breadcrumbs.
Notes & tips
A beautifully light and fresh entree perfect for spring and summer.
Serves: 6 as an entree.
Drink suggestion: Ingoldby Sauvignon Blanc 1996
Microwave tip: You can cook the rocket by pouring the 3 tbs olive oil into a microwave-safe bowl. Add rocket and garlic, heat, uncovered, for 30-40 seconds on High/850watts/100%, or until just wilted.
Source
Australian Good Taste - November 1996 , Page 66
From:
www.taste.com.au/recipes/10058/pasta+with+herbs+rocket