Arugula Pasta
Prep Time: 25 minutes
Yield: 3 servings
Yield: 3 servings
Ingredients
1/2 pound of whole wheat or spinach linguine
1 large bunch of mature arugula
3 table spoons of olive oil
1 large clove of garlic
3 pinches of red paper flakes
1/2 cup of pine nuts, toasted (or walnuts, chopped and toasted)
1/2 cup of freshly grated pecorino or parmesan cheese
1 large bunch of mature arugula
3 table spoons of olive oil
1 large clove of garlic
3 pinches of red paper flakes
1/2 cup of pine nuts, toasted (or walnuts, chopped and toasted)
1/2 cup of freshly grated pecorino or parmesan cheese
- Fill a pot of water and bring it to a boil. Add linguine and cook until al dente; drain.
- While the noodles are cooking, wash, stem and coarsely chop the arugula.
- Heat the oil, garlic and pepper flakes for about a minute, until the garlic turns golden brown. Add the damp arugula and season with salt and pepper to taste. Cook until the arugula is wilted and tender. (About 3 minutes)
- Add the linguine directly into the skillet and toss with pine nuts and cheese.
- Season with pepper and drizzle extra virgin olive oil over it. (optional)
