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Almond Rosemary Arugula Lemon Pasta Recipe

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This recipe for Almond Rosemary Arugula Lemon Pasta is from My favorite things, 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:  
8 Oz. Fresh Pappardelle Pasta
4 Oz. Shallots, chopped
2 Oz. Garlic, chopped

1 Cup Raw Almonds, toasted and roughly chopped
2 Springs of Fresh Rosemary
2 Oz. Unsalted Butter
4 Oz. Fresh Arugula
1 Cup parsley leaves, chopped
1 Lemon Zested

1 Lemon Juiced
2 Oz. First Cold Press Extra-Virgin Olive Oil
Himalayan Pink Salt, Freshly Ground Black Pepper
1/4 Pecorino grated cheese
Directions:
Directions:
Coat the bottom of a medium sauté pan with olive oil
Sauté garlic and shallots until shallots are translucent
Add salt and pepper to taste
Add butter and rosemary

Place a pasta pot filed with water on high heat
Drop your pasta in rapidly boiling water for 90 seconds then drain
Add arugula to your pan and toss well with your drained pasta
Zest your lemon directly into pan and the juice your lemon
Add olive oil to taste
Plate and garnish with Italian Flat Leaf Parsley and your chopped almonds
Grate fresh pecorino cheese over your pasta

 

 

 

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