Spaghetti with Shallots and Arugula

C G

By
@Celestina9000

Source unknown. The original recipe specified kale but I used arugula that was included this week in our CSA box.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
4 Tbsp
buttter
4 large
shallots, peeled, halved and thinly sliced
2-3 clove
garlic, peeled and minced
cracked black pepper
1 lb
whole wheat spaghetti
1/4 c
toasted and chopped hazelnuts (almonds, walnuts or pine nuts can be substituted)
fresh flat leaf parsley, for garnish
2-3 c
arugula, loosely packed, chopped coarsely
pecorino cheese, grated (we tried grana padano)

Directions Step-By-Step

1
Heat a large skillet over LOW heat with 2 tablespoon olive oil and the butter. Add the shallots and garlic. Season with cracked black pepper. Cook until light caramel in color, 15-20 minutes, stirring frequently.
2
While the shallots cook, bring a large pot of water to a boil. Cook the pasta until al dente. Drain and set aside; keep warm.
3
In the same pot, heat up about 1 tablespoon of olive oil. Add the drained spaghetti and about 3/4 of the cooked shallots. Saute for about 5 minutes. Stir in the arugula and cook about 45 seconds but no longer than 1 minute.
4
Plate the pasta. Garnish with the reserved shallots, nuts, fresh parsley and cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy