Bookham Cheese

This recipe requires a substantial bunch of rocket – the sort you pick-up from the farmers’ market on a Saturday morning.

400g fresh tagliolini
2-4 fat juicy garlic cloves, peeled & chopped
4 tbsp olive oil
225g rocket, chopped
4 good sprigs of dill, chopped
Freshly ground black pepper
Freshly chopped parsley or chervil, to serve
Freshly grated Twineham Grange Italian Style Hard Cheese, to serve.

Cook the pasta.

Meanwhile, cook the garlic in the olive oil over a gentle heat for 2-3 minutes, without letting it brown.

Drain the pasta then put it back into the still-warm pan.

Add the garlic and oil, then throw in the rocket and dill. Mix gently over the heat so that they warm through briefly, then grind in black pepper.

Serve scattered with parsley, chervil and grated cheese.

The above recipes have been adapted from Rose Elliot’s Vegetarian Pasta – a recipe book I use over and over again. It’s full of fresh ideas and truly inspiring.