- Total Time: 20 minutes
- Yield: 4-6 1x
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 12 ounces arugula, rinsed and dried
- 8 ounces fresh, whole milk ricotta
- 1/4 cup grated Parmigiano
- Salt to taste
- Freshly ground black pepper to taste
- 1 pound cavatappi, or other tubular pasta
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- Bring a large pot of salted water to a boil.
- 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.
- Add the cooked arugula, ricotta, Parmigiano, salt and pepper to a food processor and pulse until thoroughly mixed, but not puréed.
- 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.
- Serve immediately garnished with the remaining arugula.
Every time I turn around, some child or adult is being diagnosed with ADD (Attention Deficit Disorder). It’s enough to make your head spin. I don’t know what to believe anymore, but who’s got time to think about it? I’m too busy managing my Blackberry, iPhone, iPod, iPad, laptop, desktop, Kindle, DVR, job, wife, kids, blog and five just-started books. And just today I saw on Headline News that cursive is no longer being taught in schools. I suppose there is no reason to write thank you notes when u cn jst txt thx. Alas, the Death of Details (ADD) is almost upon us.
But there must be some beacon of light in this whirlwind of darkness. And we can only hope that it shines from Miss Porter’s School, where I’m certain that manners and details are still de rigueur. I mean, who needs Mandarin when you can study French? Luckily, one of their more famous Italian alumnae, Cristina QZ, writing in from SW3 2ED, has provided us with the following recipe. It’s fast enough for those of us with ADD, and yet posh enough for those of us who care about ADD.