Spaghetti With Lime & Arugula (Rocket)

I love the zesty taste of this recipe, and the fact that it's so different. I never would have thought that lettuce could be good with pasta but it's lovely.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 400  g spaghetti
• 2  limes (for zest)
• 2  garlic cloves, minced
•  salt
•  fresh ground black pepper
• 1  red chile, seeded and chopped
• 2  tablespoons capers packed in salt
• 8  slices prosciutto or 8  slices  rindless bacon, chopped
• 150  g arugula, shredded (rocket)
• 2  tablespoons  fruity olive oil
• 150  g feta cheese, marinated in oil

Directions

1. Cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
2. Drain.
3. While that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
4. Heat the oil in a large saucepan over a medium heat.
5. If using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
6. Cook for a minute or until fragrant.
7. If using prosciutto, stir it in at this point and cook for two minutes or until crisp.
8. Add the spaghetti to the pan and toss to coat and heat through.
9. To serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
10. Top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
11. Serve with a lime wedge on each plate, so people can add more if they like.