| 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. |
