Arugula

May 25th, 2010

Arugula

Arugula is a spicy green.  The arugula may be a bit holey but it does not detract from the flavor.  Arugula can be eaten raw alone or mixed with other salad greens.  It can also be sauteed.

Linguine with Arugula, Pine Nuts
and Parmesan Cheese

1 pound linguine
1/2 cup olive oil
4 ounces arugula, trimmed
1 cup freshly grated Parmesan cheese
1/2 cup pine nuts, toasted
additional freshly grated Parmesan cheese

1. Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

2. Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

3. Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.

4. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.

from www.seasonalchef.com

Arugula

October 5th, 2009

rugula — is a spicy little leaf, which some describe as bitter and others characterize as having a “pepperymustardy” flavor. Because it is so potent on its best online casino own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sautéed in olive oil. In Italy, arugula is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won't wilt in the heat

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