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.
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.
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A bit tasteless...? Added more lemon and cracked pepper.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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