LINGUINI WITH ARUGULA, GARLIC & PARMESAN

INGREDIENTS

  • 12 ounces linguine or other dried pasta

  • 3 Tablespoons olive oil or butter

  • 7 cloves garlic, peeled and thinly sliced

  • 2 very large handfuls (about 5 ounces) baby arugula

  • 1/2 cup freshly shredded or shaved Parmesan, plus extra for topping

  • (optional: 1/3 cup toasted pine nuts)

INSTRUCTIONS

  1. Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.

  2. While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat. (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)

  3. Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined.

  4. Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

Recipe originally sourced from gimmesomeoven.com


pastaJohn Cooper / Woodland Gardens Organic Farmpasta, arugula, garlic