Nothing in the fridge Pasta

This was a Friday night staple when we would pack the 3 boys and Max the schnauzer into the station wagon and head to our cabin at Uki in the stunning northern New South Wales hinterland.  Just a quick visit to the vegetable garden to collect rocket, chilli and lemon and dinner was ready in no time.

Ingredients

Extra Virgin Olive Oil

1 lemon (not waxed)

1 long red or green chilli finely diced (including seeds)

2 handfuls of baby rocket

2 cloves garlic, crushed

Parmesan cheese, finely grated, approx 1cup 

Pasta, good quality dried or fresh

Salt and pepper

Method

Bring a large saucepan of water to the boil, then add salt (if you add the salt first it takes longer to come to the boil).

Add enough salt to "taste like the Mediterranean"

Add pasta and cook according to directions on the packet.

Whilst the pasta is cooking arrange the remaining ingredients, I like to have them in small individual bowls ready to combine.

Zest the outside of one lemon and squeeze the juice.

Once pasta is drained (reserve 1/4 cup of cooking liquid) tip into a large serving bowl.

Add retained pasta water, olive oil (sufficient to coat), lemon juice, zest, garlic and chilli. 

Toss to combine season with a good grinding of black pepper and salt.

Add rocket and then grated Parmesan.

Serve with a simple green salad and crusty bread, and hey presto dinner is served in no time at all.

Mamma Marmalade