| LINGUINE WITH ARUGULA, PINE NUTS, AND PARMESAN CHEESE |
Recipe adapted from www.seasonalchef.com
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy
large skillet over medium heat. Add arugula and stir until just wilted,
about 30 seconds. Remove from heat. Drain pasta and return to pot.
Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to
taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve
immediately, adding additional Parmesan, if desired.
1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese
Cook linguine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Meanwhile, heat oil in heavy
large skillet over medium heat. Add arugula and stir until just wilted,
about 30 seconds. Remove from heat. Drain pasta and return to pot.
Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to
taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve
immediately, adding additional Parmesan, if desired.
