Published 29 September

With warmer days here our thoughts turn to salads and lighter main courses. It is also the time of year when we can start harvesting and enjoying our new season's herbs.  With so many excellent nurseries here the Yarra Ranges offering a wide selection of herbs, I suggest that if you haven't already started, this is to the time to start cultivating your own herb garden. I have had a long and enthusiastic involvement with herbs and have always been fond of the spicy rocket (AKA arugula or Roquette). A versatile herb and a great asset for any cook!

INGREDIENTS

Serves 4
250gr linguini 
1 small purple onion, diced
2 TB olive oil
2 cloves garlic, minced or finely chopped
1 - 2 small zucchini,sliced
1/2 cut grated Parmesan cheese
1 cup rocket, coarsely torn
125gr prosciutto (or preferred sausage) cut into thin strips
1 large tomato, diced

METHOD

Cook the pasta in lightly salted water as packet instructions. Meantime, saute the onion in the olive oil over medium heat for about 5 minutes.
Add the garlic and zucchini and cook for a further 10 minutes, stirring occasionally. 

Drain the pasta, place into a heated serving bowl, toss the pasta with the cheese, rocket and oil drained from the sauteed vegetables, arrange all the vegetables and prosciutto attractively, garnish with rocket leaves and serve at once with crusty breaq and a Yarra Valley wine.

I don't have rocket growing at present, but this has reminded me that I must replant some!

Ann Creber (The Good Life on 3MDR)