Pasta with Arugula and Fresh Herbs
Emily Plumlee
ingredients
- 1/4 cup extra-virgin olive oil
- 7 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- Salt and pepper
- 1 pound campanelle pasta
- 2 cups lightly packed baby arugula
- 1/2 cup lightly packed fresh parsley
- 1/2 cup lightly packed fresh basil
- 1 cup grated Parmesan cheese
directions
- 1
Bring 4 quarts water to boil in large pot. Heat oil, garlic and pepper flakes in large nonstick skillet over medium-low heat until garlic is just golden, about 3 minutes. Off heat, stir in lemon juice; cover and keep warm.
- 2
Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and return to pot. Add warm oil mixture, arugula, parsley, basil, cheese and reserved cooking water and toss until greens are just wilted. Season with salt and pepper.
Source: Emily Plumlee
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