date:Jun 20, 2014
Ingredients
400g dried spaghettini pasta
4 eggs
60ml (1/4 cup) olive oil
2 garlic cloves, crushed
1 tablespoon finely grated lemon rind
80ml (1/3 cup) fresh lemon juice
1 x 120g pkt baby rocket leaves
Shaved parmesan, to serve
Method
1. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain. Return to pan.
2. Meanwhile, place a medium saucepan of water over high heat. Bring to the boil. Reduce heat to medium-low. Use a large spoon to stir