Instructions: Bring a Morganware Pasta Pot* of salted water to the boil and add the papardelle, boiling rapidly until just tender.

Meanwhile, heat the walnut oil in a large saucepan and when sizzling, add the walnuts. Toss them in the hot oil until they are golden brown then remove with a slotted sppon and drain on absorbant paper. Add salt to taste and set aside.

To the remainig oil, add the minced chillies and garlic and saute for a minute or two. When the garlic is golden, add the balsamic vinegar and simmer for a further minute.

Add the hot, drained pasta to the fragrant oil and toss thoroughly. Add the well washed rocket and fold through the pasta to wilt.

Add salt and pepper to taste and grated parmesan cheese then serve immediately.

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