Details

Category: Past Issues

Greetings all.  Here is an easy pasta dish for two, with perhaps enough left over to pack for lunch the next day.  Double the recipe if you are serving four to six people.  You might have all of the ingredients at home already – but substitutions are easy:  exchange another kind of green for the arugula (rapinini, broccoli rabe, kale, etc.), or use a different combination of cheeses.  A fancier version might include chopped and gently sautéed garlic, and maybe some chopped fresh herbs, like oregano, basil, fennel, sage, or rosemary.  However, the basic version is simple, quick, and delicious.
Pasta with Arugula
½ lb pasta (rotini, penne, or similar shape)
1 tablespoon salt
1 large bunch arugula (about 8 ounces)
3 oz. cream cheese
2 oz. crumbled Gorgonzola, or bleu cheese
4 oz. grated Parmesan or Romano cheese
¼ cup toasted pine nuts
chopped fresh tomatoes, optional for serving
red pepper flakes, to taste, optional for serving
Wash arugula well, drain, and tear or chop into large pieces, about 3 inches.  Set aside.  Bring 3 quarts of water to boil in a large pot.  Add salt and pasta, and cook for 2 minutes less than al dente.  Meanwhile, combine all of the cheese, and set aside.  When 2 minutes remain for the pasta cooking time, add the arugula.  Bring pot back to a boil, and cook for 2 minutes.  Drain.  Return pasta and arugula to the pot, along with cheese mixture and pine nuts.  Gently combine.  Serve immediately, accompanied by the tomatoes, and red pepper flakes.

• < Prev
• Next >