Events and Celebrations

Creamy Walnut and Rocket Pasta

cook 20 mins
  • 400 g (13 oz) orecchiette
  • 125 g (4 oz) walnut pieces
  • 1 garlic clove, crushed
  • 4 tablespoons extra virgin olive oil
  • 75 ml (3 fl oz) double cream
  • 50 g (2 oz) grated Parmesan cheese
  • 100 g (3 1/2 oz) rocket leaves
  • salt and pepper
  • Cook the orecchiette in a large saucepan of lightly salted boiling water according to the pack instructions.
  • Meanwhile, place most of the walnuts, the garlic, oil, cream and grated Parmesan in a small blender and whizz until smooth. Season to taste.
  • Drain the pasta, reserving a little of the cooking water, then stir through the walnut sauce, adding a little cooking water if needed. Toss in the rocket leaves and transfer to serving bowls. Top with the reserved walnuts and serve immediately.
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