Tear the rocket leaves into rough pieces, removing any tough stems, then place in a large bowl with spring onions. Melt the butter and pour over the rocket leaves. In a large saucepan of boiling water, cook the pasta for 2-3 minutes until al dente. Drain the pasta and pour onto the the rocket and butter. The heat of the pasta will cook and wilt the rocket leaves. Fold in the basil and black olives, season to taste and serve with a big bowl of parmesan. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (622g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1206 (100%)|
|Amt Per Serving||% DV|
|Total Fat 136.3g||182 %|
|Saturated Fat 86.3g||432 %|
|Monounsaturated Fat 35.3g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 361.2mg||111 %|
|Sodium 18.7mg||1 %|
|Potassium 45.4mg||1 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 1.5g||2 %|
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Calories per serving: 1206
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