Linguine with arugula, pine nuts and parmesan cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine |
| ½ | cup | Olive oil |
| 4 | ounces | Arugula; trimmed |
| 1 | cup | Freshly grated Parmesan cheese |
| ½ | cup | Pine nuts; toasted |
| Additional freshly grated Parmesan cheese | ||
Directions
Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large 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 bowl.
Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.
Serves 6.
Bon Appetit March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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