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Linguine with Arugula, Pine Nuts and Parmesan Cheese
From Chef Minnie Giraldi's Old World Recipes

Yield: 6 Servings

  • 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 just until tender but firm to bite, stirring occasionally. Heat oil in large, heavy 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 a bowl. Sprinkle with pine nuts. Serve immediately, passing additional parmesan separately.


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