Rice & Pasta
Spaghetti with Rocket, Parmesan & Chilli
A timeless classic, this pasta makes a tasty lunch or light summer meal. Serve with hot fresh bread and a green salad.
How to Cook
- Cook the spaghetti according to the packet directions. Drain.
- When the spaghetti is nearly cooked; heat the oil in a frying pan over medium high heat. Add the Gregg's Crushed Chilli and Garlic and cook for 1 minute or until fragrant.
- Stir in the hot, drained pasta and pine nuts and toss until evenly coated.
- Transfer to a large serving bowl, add the rocket and Parmesan and toss until combined.
375 g spaghetti
3 Tbsp olive oil
1 Tbsp Gregg's Crushed Chilli
1 Tbsp Gregg's Crushed Garlic
70 g pine nuts, toasted
100 g baby rocket leaves
½ cup shaved Parmesan cheese