spaghetti with shallots and arugula
(1 rating)
Source unknown. The original recipe specified kale but I used arugula that was included this week in our CSA box.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
25 Min
method
Stove Top
Ingredients For spaghetti with shallots and arugula
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3 Tbspolive oil
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4 Tbspbuttter
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4 lgshallots, peeled, halved and thinly sliced
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2-3 clovegarlic, peeled and minced
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cracked black pepper
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1 lbwhole wheat spaghetti
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1/4 ctoasted and chopped hazelnuts (almonds, walnuts or pine nuts can be substituted)
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fresh flat leaf parsley, for garnish
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2-3 carugula, loosely packed, chopped coarsely
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pecorino cheese, grated (we tried grana padano)
How To Make spaghetti with shallots and arugula
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1Heat 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.
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2While the shallots cook, bring a large pot of water to a boil. Cook the pasta until al dente. Drain and set aside; keep warm.
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3In 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.
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4Plate the pasta. Garnish with the reserved shallots, nuts, fresh parsley and cheese.
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Categories & Tags for Spaghetti with Shallots and Arugula:
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