| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
March 1991 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Linguine |
| 1/2 |
c |
Olive oil |
| 4 |
oz |
Arugula; trimmed |
| 1 |
c |
Freshly grated Parmesan cheese |
| 1/2 |
c |
Pine nuts; toasted |
|
|
Additional freshly grated Parmesan cheese |
INSTRUCTIONS
Cook linguine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally.
Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula
and stir until just wilted, about 30 seconds. Remove from heat.
Drain pasta and return to pot. Add arugula and toss well. Add 1 cup
Parmesan and salt and pepper to taste; toss well. Transfer to bowl.
Sprinkle with pine nuts. Serve immediately, passing additional Parmesan
separately.
Serves 6.
Bon Appetit March 1991
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