We had lemons from the tree of a friend of a friend and lots of flowering rocket that we had to use or lose. Mrs BYF came up with this delicious pasta using the ingredients at hand, while I was busy making cheese.
Lemon and Rocket Pasta
4 tablespoons extra virgin olive oil
2 cloves of garlic
1 chilli or some flakes, as much as you prefer, but at least a bit is essential
2 handfuls of fresh rocket + 1 handful of fresh rocket
zest of 2 lemons + zest of 1 lemon
juice of 1 lemon
cracked black pepper
1/2 cup of grated parmigiano reggiano
Add the pasta to salted, fast boiling water. While the pasta cooks, make the sauce.
Heat the olive oil and add the garlic and chilli in a pan that can hold everything including the cooked pasta. When the garlic is translucent add the 2 handfuls of fresh rocket to the pan. When the rocket has wilted slightly add the zest of 2 lemons and the lemon juice. When the pasta has cooked, add a few tablespoons of boiling pasta water to the sauce. When al dente, remove the hot pasta from the pasta pot, drain the water and add the hot pasta to the sauce in the pan. Stir the sauce through the pasta. Portion out the pasta into the plates and scatter a few of the fresh rocket leaves, a bit of the lemon zest and cracked black pepper over the pasta. Add liberal amounts of parmigiano reggiano and serve immediately.
Do not forget a glass of home made red to finish it all!!