Sunday Pasta® Recipe: Cavatappi con Rucola e Ricotta (Arugula)




  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat sauté the garlic in the olive oil until pale gold. Add most of the arugula (save a few leaves for garnish) and sauté until wilted.
  3. Add the cooked arugula, ricotta, Parmigiano, salt and pepper to a food processor and pulse until thoroughly mixed, but not puréed.
  4. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and place into a serving bowl. Toss in the arugula mixture.
  5. Serve immediately garnished with the remaining arugula.