This month’s Regional and Seasonal Challenge from Tandy over at Lavender and Lime, is to cook with rocket.
Rocket and Rucola (Italian) is also known as arugula, roquette, rugula and is popular in Italian cuisine, it’s an aromatic salad green. I love it’s peppery, mustard-like flavour, and is great just with a dash of virgin olive oil, and grated shards of parmesan cheese, settled on a tenderloin.
This recipe is one of my favourites however…Rocket Pesto and Pasta Salad served with Prosciutto and a Balsamic Glaze.
Boil ,(as directions on packet) drain and run under cold water 250grams dry pasta, I used orrechiette, any of the spirals, or mini shells would be fine,
Combine and chop 1 packet (125 grams) of fresh rocket, 1 big bunch of fresh basil, 1 clove of garlic, 6 heaped tablespoons of parmesan cheese and a handful of pine nuts, while mixing drizzle in 3 tablespoons of extra virgin olive oil.
In another bowl, wash,cut into quarters and scoop out the middle seeds of 1 punnet of cherry tomatoes. Add 12 kalamata olives seeded and cut into quarters then add about 8 baby boccoccini of mozzarella. Season with salt and freshly grounded black pepper. Add the cooked pasta to rocket pesto. Serve on a bed of fresh rocket with slices of prosciutto and a drizzle of balsamic glaze.
There it is..a delicious tasty pasta salad. Enjoy!
Have a great week,