Servings: 4-6 as a main course
Arugula packs a lot more zip than most other greens. And, if you’re familiar with this peppery, nutty leaf, you know how much depth and character it brings to salads. But why stop at salads? Arugula is excellent in cooked dishes—like pasta—as well. For this meal, forget your typical pasta sauce. Toss the orecchiette or penne with a mature arugula, pea and prosciutto mix for a dish that surprises and satisfies.
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Serve with crusty bread and a fresh salad, or combine the two in this starter: Garlic Crostini with Spinach, Mushroom & Parmigiano Salad.
Use a sharp vegetable peeler to get those perfect Parmigiano shavings on top.
A bit tasteless...? Added more lemon and cracked pepper.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
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