Rocket adds a wonderful peppery hotness to this pasta dish.

Ingredients

• 200 grams rocket
• 500 grams fresh spinach
• 2-3 tblsp olive oil
• salt and pepper to season
• 150 grams bacon or pancetta, sliced
• 1-2 tsp minced garlic
• 200 grams blue cheese
• ½–1 cup cream
• freshly ground black pepper
• 400 grams dried fettucine or spaghetti
• boiling salted water

Method

1. Tear any tough stems from the rocket and spinach. Wash and shake dry. Toss the leaves well with olive oil and season with salt and pepper.
2. Heat a frying pan until very hot. Add the leaves a handful at a time and cook quickly until they have browned a little and wilted. Set aside.
3. Add the bacon or pancetta to the pan and cook until crisp. Add the garlic to the pan and cook a further minute. Stir in the crumbled blue cheese and cream. Season the sauce.
4. Have the pasta cooking in the boiling salted water for 10-12 minutes until al-dente. Drain well and return to the pan.
5. Add the rocket and cream sauce and toss quickly to coat. Serve immediately.