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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Parfalle and arugula Recipe

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This recipe for Parfalle and arugula is from The Horgan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Italian bow-tie pasta (farfalle)
1/4 lb butter at room temperature
1 1/2 cups loosely packed baby arugula
1 1/2 cups cooked peas or fava beans
3/4 cup parmigiano reggiano cheese
4 ripe plum tomatoes, peeled, seeded and diced
3 tbsp. chives, finely minced
3 tbsp. basil leaves finely chopped
salt and pepper to taste
Directions:
Directions:
Cook pasta according to directions.
Drain reserving 1 cup pasta water.
Transfer pasta to a warmed serving bowl.
Immediately add the butter, arugula, peas or beans, cheese and tomatoes.
Tossing constantly, gradually add 2 or 3 tbsp. of the pasta water.
Conitue adding until sauce turns rich and creamy.
Add the chives and basil and toss again
Season with salt and pepper.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
You can add anything you like to this dish, i.e. shrimp, prosciutto, pepperoni.

 

 

 

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