Orecchiette with Rocket



Finely slice 2 red chillies and 2 garlic cloves. Gently heat with 2 tbsp extra virgin olive oil in a big fry pan, stirring. Add 300 g rocket leaves and toss until wilted, then add 450 g cooked, drained orecchiette or similar pasta. Toss well and scatter with grated parmesan.