Wild rocket is one of my favourites in summer – it’s peppery taste works perfect combined with fruits or cheese in salads and with some leaves you can simply jazz up every sandwich. But it also works in other dishes than salad. This dish combines wild rocket with mild goat cheese for a perfect pasta sauce – go try yourself!
- 80g pasta (spaghetti or tagliatelle work best)
- 50ml milk
- 50g goat cream cheese
- 25g wild rocket
- 2 tablespoons of grated parmesan
- dried thyme
Cook the pasta with some salt until done. Heat the milk in a small pot and gently melt in the goat cheese and half of the parmesan. Meanwhile, wash the wild rocket, put some leaves aside and roughly chop the rest. Drain the pasta and mix it with the wild rocket and the sauce. Place the pasta in small bowl or on a plate and top with the wild rocket leaves you put aside and the remaining parmesan.
Note: Be careful not to boil the sauce once you have added the goat cream cheese – it sometimes tends to curdle.