Corn Pasta with Arugula
- 12 ounces Corn Tagliatelle
- 2 ¼ cups Arugula (roughly chopped)
- ½ cup chopped Walnut
- ½ cup grated Parmesan
- 2 cloves garlic cloves (finely chopped)
- Sea salt
- freshly ground peppers
- ¼ cup extra virgin olive oil
Cook the tagliatelle in a pan of boiling salted water according to the instructions on the pack.
Put the rocket, walnuts, parmesan, garlic and a little salt and pepper in a food processor. Blend until smooth, scraping down the side occasionally.
With the motor running gradually pour in the olive oil until well blended.
Stir into the tagliatelle and divide between 4 warm serving bowls. Garnish with grated parmesan and rocket.