I love adding griddled vegetables and warm salad dishes to summer lunches and this works perfectly as it it best served at room temperature (or warm if outside in the sun!) and the ingredients mean it can be outside without spoiling. It is very cheap to produce, tasty, and the red and green make it a very pretty addition to a buffet table
Cook pasta til al dente and drain.
Gently heat sliced red chillies and sliced garlic in the olive oil.
Add rocket briefly, you just want it to wilt.
Stir in cooked pasta, place in a bowl and leave to cool a little before topping with finely grated fresh parmesan.
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