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Arugula Pasta

Cuisine: Italian

Serves: 4  to 6

Ingredients:

  • Kosher salt
  • 1 c. fresh or frozen peas, optional
  • 2 tbsp. unsalted butter or truffle butter
  • 1½ c. heavy cream
  • 1 lb. fresh or dried garganelli (gemelli or penne can be substituted)
  • ¾ c. finely grated Parmigiano-Reggiano (about 1 oz.)
  • Freshly ground black pepper
  • 1 quart cherry or grape tomatoes, halved
  • 1½ c. (loosely packed) arugula, torn or cut into strips

 

Preparation:

  1. Fill a medium pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat. Add peas (if using) and cook for about 30 seconds (until just bright green), drain immediately, and rinse under gently running cold water. Set aside.
  2. Fill a large pot about two-thirds full with water and salt it liberally. Bring to a boil over high heat.
  3. Meanwhile, heat a heavy saute pan over medium-high heat. Add 1 tbsp. butter and let it melt, tilting pan to coat it and stirring with a wooden spoon, just to warm it about 1 minute.
  4. Stir in cream and bring to a simmer, then lower heat and simmer gently until it reduces and thickens enough to coat the back of the spoon, about 5 minutes.
  5. When water in pot comes to a boil, add pasta and cook until al dente (about 2 minutes for fresh or 7 for dried).
  6. Meanwhile, stir peas and the remaining butter into the sauce until butter melts. Drain pasta and add to the saute pan. Toss to coat pasta with the sauce, then stir in ½ c. cheese to thicken and add cherry tomatoes.
  7. Divide pasta onto plates, finish with a few grinds of black pepper, sprinkling of cheese, and arugula, and serve.

 

 

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