Arugula is a dark, peppery green that's becoming widely available in supermarkets. Remove thick bottom stems only. If you can't locate it, substitute watercress. Omit the chilling step if you want to serve it hot.
- Portion size 4 servings
- Credits : Canadian Living Pasta by the Season: Spring, 2004
- 4 cups spaghetti
- 3 oz romano cheese
- 3 cups lightly packed stemmed arugula
- 1/4 cup chopped pecans toasted
- 1/4 cup extra-virgin olive oil
- 1 clove garlic minced
- 1 sweet red pepper diced
- 1/2 cup sliced black olive
- 2 tablespoons lemon juice
- 1 pinch pepper
MethodIn large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/3 cup (75 mL) of the cooking water; transfer to large bowl and set aside.
Meanwhile, using vegetable peeler, cut thin shavings of cheese to make 1/4 cup (50 mL); grate remaining cheese. Set aside.
In food processor, finely chop 2 cups (500 mL) of the arugula, pecans and grated cheese. With motor running, drizzle in oil; whirl until fine paste forms, about 2 minutes. Whirl in garlic.
Add arugula mixture to pasta along with red pepper, olives, lemon juice and pepper, toss to combine. Cover and refrigerate until chilled, at least 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Add reserved cooking water to pasta mixture if necessary to moisten. Add remaining arugula; toss to combine. Serve sprinkled with shaved cheese.
Nutritional facts Per Serving: about
- Sodium 624 mg
- Protein 20 g
- Calories 604.0
- Total fat 28 g
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 71 g
- Iron 15.0
- Folate 30.0
- Calcium 30.0
- Vitamin A 31.0
- Vitamin C 98.0