Linguine With Asparagus Bacon And Arugula Food

LINGUINE WITH GARLIC OIL AND PANCETTA

Steps:

• Preheat the oven to 500 degrees F.
• Fill a large saucepan with water and bring to a boil. While it's heating up, put the garlic olive oil in an ovenproof dish; I use an enamel Le Creuset one, measuring 12 by 8-inches. Remove the rind from pancetta and put it in the dish (to render down: you want as much bacony juices as possible), then dice the rest of the pancetta and add these cubes to the oil, smooshing them about with your fingers to make sure they're equally, if lightly, coated. When the water's boiling, put the dish of garlic-oiled pancetta in the oven, then salt the boiling water and add the linguine; these should need about 10 minutes to cook. When the pasta's ready, drain it, reserving a scant cupful of the cooking water and take the pancetta dish out of the oven. Tip the drained linguine into the dish and toss well, adding some of the pasta, cooking water, drop by cautious drop, for lubrication as you need it.
• And that's it: I like this without Parmesan, but a sprinkling of roughly scissored parsley, should you feel inclined, is always a good idea.

LINGUINE WITH AVOCADO AND ARUGULA PESTO

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
• Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
• Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

PASTA WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt. Divide the pasta among 6 plates and serve.

PASTA WITH GORGONZOLA AND ARUGULA

Steps:

• Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
• Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
• Taste and add seasoning. Dish should take plenty of black pepper. Serve.

ASPARAGUS AND ARUGULA SALAD

Steps:

• First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
• In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
• In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it's the very skinny early asparagus, it will be done in 1 minute.☞TESTER TIP: If you smell asparagus while it's cooking, you're at the edge of cooking it too long. So get them out of the water quickly and drain them well.
• Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat.
• Add the shallots and garlic and saute until translucent, about 2 minutes.
• Add the red pepper flakes and white wine and bring to a simmer.
• Simmer until the wine reduces by half, about 5 minutes.
• Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli.
• Add the fusilli and arugula to the skillet.
• Toss to combine.
• Season the pasta, to taste, with salt and pepper.
• Transfer the pasta to a large bowl and serve.
• Enjoy!

PASTA WITH ROASTED GARLIC, PANCETTA AND ARUGULA

Steps:

• Heat oven to 375 degrees. Trim hairy root and green stem from green garlic, or trim 1/4-inch off top of regular garlic, making sure to expose all cloves.
• Place garlic in a small, shallow baking dish, root side down, and drizzle each with a little olive oil. Cover dish with foil. Roast until cloves or bulbs are golden brown, about 40 minutes to 1 hour (green garlic will cook faster than regular garlic). If bottom of dish starts to burn before garlic is roasted, add one tablespoon water. Transfer to a rack to cool. Garlic can be roasted up to one day ahead; wrap well and store in refrigerator.
• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
• While pasta cooks, heat 3 tablespoons olive oil in a large skillet on medium-high heat. Add pancetta and red pepper flakes. Sauté until pancetta is golden and crisp around edges, about 5 minutes.
• Peel outside layer of green garlic, or if using regular garlic, squeeze cloves from their papery skins. Chop roasted garlic, and add to skillet with lemon juice and a large pinch of salt and pepper. Sauté for 2 minutes.
• Drain pasta, reserving 1/2 cup cooking water. Add drained pasta and arugula to skillet, place over low heat, and toss until arugula wilts. Add just enough cooking water to scrape up brown bits in pan (do this 1 tablespoon at a time). Taste and adjust seasoning, then serve with Parmesan.

SAUTéED GARLIC ASPARAGUS WITH BACON

Steps:

• In a large skillet over medium high heat, cook the bacon until crisp. Remove and wipe out the grease.
• Add the butter, garlic, asparagus, Italian seasoning, and salt and pepper. Sauté until tender about 5-7 minutes.
• Add the bacon back into the asparagus and serve.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

CREAMY LOBSTER LINGUINE

Steps:

• Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
• Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

TAGLIATELLE WITH BACON, BURST CHERRY TOMATOES AND ARUGULA

Steps:

• Coat a large wide pan with olive oil. Toss in the bacon, garlic and red pepper; bring to medium-high heat. When the garlic turns golden and is very aromatic, 2 to 3 minutes, remove it from the pan and ditch it -- it has fulfilled its garlic destiny. Add the cherry tomatoes to the pan and roll them around until coated. Add 1 cup of the stock, season with salt, reduce the heat to medium and let the tomatoes cook until they start to burst, 8 to 10 minutes.
• Bring a large pot of well-salted water to a boil. Drop the pasta in the boiling water and cook for 2 to 3 minutes, or until it's tender but toothsome.
• Drain the pasta and add it to the veggies along with about 1/2 cup reserved cooking water; toss vigorously to combine. Remove the pan from the heat, toss in the arugula, drizzle with the big fat finishing oil and sprinkle with Parmigiano. Serve immediately.
• Put the all-purpose flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.
• Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
• Roll and cut the pasta into desired shape. How smooth and supple!

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

SPAGHETTINI WITH ASPARAGUS AND ARUGULA/ROCKET/RUCOLA

Steps:

• Cut the asparagus in 2 inch lengths, steam, cook or microwave until just tender.
• Cook the pasta according the instructions until al dente.
• In the meantime add the arugula, lemon zest, chili, garlic and about 2/3 of the Parmesan to the asparagus Add this to the cooked pasta; pour on the lemon juice and the olive oil, season to taste with salt and pepper.
• Mix well and top with the remaining Parmesan.

ARUGULA PESTO PASTA WITH RICOTTA AND BACON (RACHEL RAY) RECIPE - (4/5)

Steps:

• Using a blender or food processor, puree 8 cups arugula (about 6 ounces), 1 cup basil leaves, 1/2 cup each pine nuts and grated parmesan cheese, 2 cloves garlic and 1 1/2 teaspoons salt. With the machine on, drizzle in 2/3 cup extra-virgin olive oil until combined. Using a vegetable peeler, shave 1/2 pound trimmed asparagus into long, thin strips. Cook 1 pound pasta (such as campanelle or farfalle) until al dente; drain and immediately toss with the pesto and asparagus. Season with salt. Top each serving with a dollop of fresh ricotta cheese and crumbled crisp-cooked bacon.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.

LINGUINE WITH ASPARAGUS, BACON, AND ARUGULA

Steps:

• Bring a large pot of salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
• Cook bacon in a large skillet over medium heat until browned and crisp. Remove to paper towels. Pour olive oil into skillet, and stir in garlic and asparagus. Cook, stirring, until fragrant, about 1 minute.
• Add pasta to skillet. Turn flame off. Toss with arugula, lemon juice, and bacon.