Wilted Arugula Sauté
Use this dish as a model for simple wilted green and pasta dishes. Nearly any lettuce or green can be substituted for the arugula and feel free to play around with different types of cheese, nuts, and other garnish ingredients.
Serves: 6
1 pound dry linguini
½ cup olive oil
4 garlic cloves, gently crush with the flat of a knife
4 cups arugula, firmly pack
½ cup pistachio nuts, roughly chop
1 cup grated Parmesan cheese
2 tablespoons chiffonade of basil (see Appendix)
Bring a large pot of water to the boil over high heat. Cook linguine per package directions until tender but not soft.
While pasta is cooking, heat olive oil in a very large skillet over medium heat. Add garlic and cook for 2 minutes until it just browns. Add arugula and cook for about 30 seconds until leaves just wilt. Remove skillet from the heat.
Drain pasta completely in a colander and return to the pot. Add the arugula and garlic mixture, pistachio nuts, and ¾ cup of the cheese to the pot; salt and pepper to taste. Toss well and serve in a decorative bowl. Top with the remaining cheese and the chiffonade of basil.
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