| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 3 |
|
Red onions; sliced thin, plus |
|
|
; additional red |
|
|
; onion, diced fine, |
|
|
; for garnish |
| 6 |
|
Garlic cloves; cut into thin |
|
|
; slivers |
| 3 |
tb |
Olive oil |
| 1/2 |
lb |
Whole-wheat spaghetti |
| 3/4 |
c |
Soft mild goat cheese such as Montrachet; (about 6 ounces) |
| 4 |
bn |
Arugula; (about 1 pound), the |
|
|
; stems discarded and |
|
|
; the leaves washed |
|
|
; well, spun dry, and |
|
|
; chopped (about 8 |
|
|
; cups) |
| 1/2 |
c |
Walnuts; toasted lightly and |
|
|
; chopped |
| 1/3 |
c |
Freshly grated Romano or Parmesan |
| 1/2 |
c |
Finely shredded fresh basil or parsley |
|
|
; leaves |
INSTRUCTIONS
In a large skillet cook the sliced onions, the garlic, and salt and pepper
to taste in the oil over moderate heat, stirring, until the onions are
golden around the edges, remove the skillet from the heat, and keep the
mixture warm. In a kettle of boiling salted water cook the spaghetti until
it is al dente, reserve 1/4 cup of the cooking water, and drain the
spaghetti well. In a serving bowl whisk the goat cheese with the reserved
cooking water until it is melted and the mixture is smooth, add the
spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese,
the basil or parsley, and salt and pepper to taste, and toss the mixture
well. Garnish the pasta with the diced onion.
Serves 4.
Gourmet October 1993
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