Serves: 4 servings, 500g serving size
1) Cook the pasta al dente according to package directions, then drain in a colander.
2) Meanwhile, toast the walnuts in a small dry frying-pan over medium-high heat until fragrant, stirring frequently, about three to five minutes.
3) In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, three to four minutes (be careful not to burn it). Return the pasta to the pot, add the stock, all but two tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for one to two minutes. Add Parmesan and toss to combine. Arrange a small handful of rocket leaves on each of 4 serving plates. Top each with about pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
Per Serving (500g):
Calories 615; Total Fat 31g (Sat Fat 4.5g, Mono Fat 12.5g, Poly Fat 10.5g) ; Protein 18 g; Carb 70g; Fiber 9.5g; Cholesterol 1mg; Sodium 410mg
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
Good source of: Folate, Copper, Magnesium, Calcium