A pasta dish to try!

Before you look at the ingredients and think they are weird, here's an explanation:

Rocket leaves: (think arugula!)

It's traditionally English and has been used in salads since Elizabethan times. It has a lovely concentrated, buttery flavour and goes with any dressing. Not, I think, good as a salad leaf just on its own because it's not crisp, and a lot of it seems, somehow, to be too concentrated and 'in your face'.
However, added 50-50 to crisp lettuce, it makes, I think, one of the nicest green salads of all.  Organic rocket leaves are smaller than standard ones and have a more peppery flavour. Rocket is botanically related to horseradish and cress, both of which share its peppery nature.

tagliatelle - a type of pasta that resembles fettucine, just make sure you get the egg-free kind!

From the flaming vegan- I think this is my all-time favourite vegan dinner; quick and easy to put together, also tasty, healthy and satisfying. This recipe gives you at least 3 of your recommended 5-a-day! (I am not sure if the garlic counts as well, but that also has health benefits)
I love avocados, and not only do they taste superb, but I have recently discovered they are also reputedly a superfood! The health benefits include the following: they are anti-inflammatory and anti-oxidant, they appear to have anti-carcinogenic properties, they help to decrease cholesterol, they help regulate blood pressure, they are good for the eyes, they are good for the heart, and contain folates (B vitamins). Additionally, and quite surprisingly, avocadoes provide all 18 essential amino acids that the body needs to form a complete protein. In contrast to the protein in steak, for example, which is hard for most people to digest, avocado protein is easily absorbed by the body because avocadoes also contain fibre. Also although they are "fatty" (which makes them satisfying) the fat is the good kind which helps your arteries, etc.

What I love about this dish is that it has a lovely sour and slightly spicy flavour: the creaminess of the avocado contrasts beautifully with the sharpness of the vinegar and the rocket and the pungency of the garlic. It is mainly just a question of mixing the ingredients in a bowl, letting them marinade for a while, then adding to cooked pasta. It is also relatively non-fattening! (and, naturally, vegan and cruelty-free). You couldn't really ask for any more, could you? I tend to have this meal about once a week, hope you all enjoy it too.

Ingredients (serves 1, double these quantities for 2, etc)
2-3 tomatoes (depending on size)
Handful of chopped rocket leaves -
Half an avocado, skinned and chopped
Small clove of crushed garlic
A few dried chilli flakes
Seasoning, i.e salt and pepper
Balsamic vinegar, a couple of glugs
1 pkg (dried weight) egg-free tagliatelle
Method
1) Remove the core from the tomatoes and chop
2) Put in the mixing bowl with rocket, avocado, garlic and chilli flakes, a little salt and pepper to taste plus 1 tbsp of balsamic vinegar
3) Mix and set aside to marinade for a few minutes.
4) Boil tagliatelle in lightly salted water according to packet instructions, drain and add to other ingredients, mix and serve.
Time to prepare and cook: around 20 minutes