Recipes
Arugula
Arugula with Pasta
- Angel hair pasta
- Pine nuts
- Arugula, washed and chopped
- 1 Tbsp olive or canola oil
- Salt and freshly cracked pepper
- Chopped garlic
- Freshly grated Parmesan
Cook angel hair pasta. Toast some pine nuts in a dry pan over medium heat—just until lightly brown and fragrant. Heat oil in a large heavy pan, add garlic for one minute, and toss in arugula (as much as you like). Add the cooked pasta and pine nuts, and season with salt and freshly cracked pepper. Top with fresh grated cheese, like a good aged Parmesan.
This is an herb, vegetable or salad green, depending on the recipe. Try it torn up as a salad on it's own with chopped apples & blue cheese, or just add to a lettuce salad for a zip. A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can also replace spinach in many cooked spinach recipes. (How about that famous American appetizer: spinach dip?)
Here's a traditional Italian recipe for arugula that I've never seen or heard of anywhere except in Tuscany – and, for that matter, in Volterra. It can get a little pricey because of the bresceaola and reggiano, but my oh my it's good! Place a layer of arugula on a plate.
Cover it with one layer of thin-thin-thin sliced bresceaola (or, to make the bresceaola go farther, I cut the sliced bresceaola into strips about 1/4" wide and generously scatter them). Then shave off pieces of parmigiano reggiano (and you DO need the good stuff for this) and scatter them over the top.
Generously splash on a good amount of e.v. oil, the greener the better. And squeeze a generous amount of lemon juice over the top. (It's not authentic, but I truly think Meyer lemon tastes better in this context.) Grind on some pepper and toss the whole thing. Mangia! recipe from Marcia DeHart-Pensinger
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings
- a bunch of fresh arugula
- 4 springs fresh parsley
- 1 8 ounce container low-fat yogurt or sour cream
- 1/3 cup goat cheese, crumbled
- S and P to taste
- 1 pound fusilli noodles
- Grated parmesan cheese, as garnish
1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.
2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.
3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately
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