This fashionable first course is very quick and easy to make at home. Rocket has an excellent peppery flavour which combines beautifully with the rich, creamy tang of fresh Parmesan cheese. Fresh Parmesan keeps well in the refrigerator for up to a month – the dried variety is a very poor substitute and bears little resemblance to the real thing.
350g/12oz fresh or dried linguine
120ml/4fl oz/1/2cup extra virgin olive oil
1 large bunch rocket (arugula), about 150g/5oz, stalks removed, shredded or torn
75g/3oz/1 cup freshly grated Parmesan cheese
1. Cook the pasta in a large pan of lightly salted boiling water according to the instructions on the packet, then drain thoroughly.
2. Heat about 60ml/4 tbsp of the olive oil in the pasta pan, then add the drained pasta, followed by the rocket. Toss over a medium to high heat for 1-2 minutes, or until the rocket is just wilted, then remove the pan from the heat.
3. Tip the pasta and rocket into a large, warmed bowl. Add half the freshly grated parmesan and the remaining olive oil. Add a little salt and black pepper to taste.
4. Toss the mixture quickly to mix. Serve immediately, sprinkled with the remaining Parmesan.