A recipe from the Good Food collection.
375 g (13 oz) spaghetti
100 g (3½ oz) rocket (arugula), finely shredded
1 tablespoon finely chopped lemon zest
1 garlic clove, finely chopped
1 small red chilli, seeded and finely chopped
1 teaspoon chilli oil
125 ml (4 fl oz/½ cup) extra virgin olive oil
55 g (2 oz/½ cup) finely grated parmesan cheese
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Meanwhile, put the rocket, lemon zest, garlic, chilli, chilli oil, olive oil and two-thirds of the parmesan in a large bowl and mix together gently.
2. Drain the pasta well, then add to the rocket mixture and toss together. Season well with sea salt and freshly ground black pepper and serve sprinkled with the remaining parmesan.