LINGUINE WITH BUTTER, PECORINO, ARUGULA AND BLACK PEPPER
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 6
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.
LEMONY PASTA WITH WILTED ARUGULA
Peppery arugula and bright lemon zest lift this simple dish of pasta to refreshing heights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine arugula with lemon zest and juice; season with salt and pepper. Drain pasta and immediately add to arugula along with oil and cheese. Toss and season with salt and pepper. Serve topped with more cheese if desired.
Nutrition Facts : Calories 443 g, Fat 13 g, Fiber 3 g, Protein 18 g
PASTA WITH PECORINO AND PEPPER
Provided by Ina Garten
Categories main-dish
Time 20m
Yield 2 dinner servings, 3 appetizer servings
Number Of Ingredients 7
Steps:
- Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
- Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
- Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.
PASTA WITH ARUGULA PURéE AND CHERRY-TOMATO SAUCE
Provided by Evan Kleiman
Categories Food Processor Leafy Green Nut Pasta Tomato Lunch Pine Nut Arugula Gourmet Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 13
Steps:
- Make purée:
- Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
- Make tomato sauce:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
- Cook and serve pasta:
- Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
PASTA WITH CHERRY TOMATOES AND ARUGULA
This simple, glorious dish, popular in the southern Italian region of Puglia, is an argument for keeping cherry tomato plants in your garden or on your fire escape. Uncooked tomato sauce is juicy and cool on a summer evening. The recipe asks only that you halve the tomatoes (quarter them if they are particularly large), then combine them with garlic, salt, balsamic vinegar, arugula, basil and olive oil. Toss that with cooked pasta, and shower with salty, firm shavings of ricotta salata. Arugula adds wonderful flavor (all the more if you can find peppery wild arugula) and a nutritional punch.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 448 milligrams, Sugar 5 grams
LINGUINE WITH PECORINO, TOMATOES, AND ARUGULA
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Arugula Summer Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Place first 5 ingredients in large bowl; toss to coat. Let stand at room temperature 30 minutes.
- Cook linguine in large pot of boiling salted water until tender but firm to bite. Drain. Add pasta to tomato mixture; toss. Mix in cheese; season with salt and pepper. Serve warm or at room temperature.
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- Wrap the whole heads of garlic in foil and roast alongside the tomatoes until soft. Once soft, squeeze the garlic from the skins and keep aside.
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