Spaghetti with Lime and Rocket

from Flavours
Donna Hay
In her fourth book in two years, Hay concentrates on flavours -- vanilla, lemon and lime, and ginger amongst them. While some ideas are vintage Hay -- or at least as vintage as someone barely 30 can be, the vanilla and lemon and lime chapters seem fresh and particularly appealing. $29.95.

Also from the Lemon section of Flavours: Veal with Lemon.

450 g (14 oz) spaghetti
2 tablespoons fruity extra-virgin olive oil
1 tablespoon shredded lime rind
2 cloves garlic, crushed
1 red chili, seeded and chopped
2 tablespoons salted capers, rinsed
8 slices proscuitto, chopped
150 g (5 oz) rocket (arugula) shredded
3 tablespoons lime juice
150 g (5 oz) soft marinated feta in oil

Cook the spaghetti in a large saucepan of rapidly boiling water until al dente. Drain.

While the spaghetti is cooking, heat the oil in a large saucepan over medium heat;. Add the lime rind, garlic, chili, and capers and cook for 1 minute or until fragrant. Add the proscuitto and cook, stirring for 2 minutes or until the proscuitto is crisp. Add the spaghetti to the pan and toss to coat and heat through.

To serve, toss the rocket and lime juice through the pasta and pile into serving bowls. Top with marinated feta, a little of its oil and cracked black pepper. Serves 4.

Note: If proscuitto is not available, substitute with bacon rashers.

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Please note that all prices are in Canadian dollars, and are subject to change without notice.

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