Serve this tasty pappardelle dish by Zucca's Adam Swanson with shavings of 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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