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


  • 375g San Remo Fresh Egg Pappardelle

  • 1 cup Olive oil

  • ½ cup fresh crushed walnuts

  • 150g Fresh Rocket

  • 1 cup flat leaf parsley, chopped

  • Salt and cracked black pepper

  • 100g parmesan cheese


  • 1.

    Cook pasta according to packet directions.

  • 2.

    Heat a pan over medium heat and add the olive oil.

  • 3.

    Add walnuts to the pan and saute for 3 minutes or until walnuts have lightly browned.

  • 4.

    Stir the rocket through the walnuts, turn down the heat. Add the parsley, then pasta and mix.

  • 5.

    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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