Fresh Pappardelle Tossed in Olive Oil, Rocket & Fresh Walnuts

Cook Time 15 minutes

Servings 6


375g San Remo Fresh Egg Pappardelle 
1 cup Olive oil
½ cup fresh crushed walnuts
150g Fresh Rocket
1 cup flat leaf parsley, chopped
Salt and cracked black pepper
100g parmesan cheese 


Cook pasta according to packet directions.

Heat a pan over medium heat and add the olive oil.

Add walnuts to the pan and saute for 3 minutes or until walnuts have lightly browned.

Stir the rocket through the walnuts, turn down the heat. Add the parsley, then pasta and mix.

If needed, add an extra cup olive oil. Season to taste with salt and cracked black pepper. Serve with shavings of parmesan cheese


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