The arugula is top quality this year and I’m in a use it up mode. I spent more time preparing for this dish of bow tie pasta with garlic and arugula than usual. I researched recipes and thought a lot about it during the past two days. I used Parmesan cheese from a green can because of the coronavirus pandemic. It came out well but would be better with higher quality cheese. Here goes:
Big bunch of arugula, half a pound, washed and roughly chopped
2 cups dried bow tie pasta
12-14 cloves of garlic
Quarter cup pine nuts
2 tablespoons extra virgin olive oil
2-3 tablespoons salted butter
1 cup grated hard cheese (Parmesan, Pecorino Romano)
Salt and pepper to taste
Set a pan of water on the stove to boil for the pasta.
Peel and trim the garlic. Then slice finely (1/8 inch).
Once the water reaches a rolling boil, add the pasta and cook according to directions.
Once the pasta is down, bring the olive oil just to the smoke point. Add the garlic, stirring constantly. As the garlic begins to brown, add the pine nuts and cook for a couple of minutes.
Add the knob of butter and stir. Before the foam begins to subside, transfer everything to a mixing bowl. Drain the pasta and dump it in the bowl. Combine until they are incorporated.
Salt and pepper to taste.
Add the arugula and cheese and mix gently until the arugula wilts.
Makes two generous servings.