Best Linguine With Arugula Pine Nuts And Parmesan Cheese Recipes

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

LINGUINI WITH ARUGULA, GARLIC & PARMESAN

Steps:

• Cook pasta al dente in a large stockpot of generously-salted water according to package instructions.
• While pasta is cooking, heat olive oil (or melt the butter) in a saute pan over medium-high heat. Add the sliced garlic and cook for 2-3 minutes, or until it begins to turn just slightly golden. Remove from heat. (And if the pasta is not yet ready, transfer the garlic to a separate dish to prevent it from overcooking.)
• Once the pasta is cooked, drain it. Then immediately stir in the garlic and olive oil mixture, arugula, and Parmesan cheese. Toss until combined.
• Serve immediately, topped with extra Parmesan cheese (and toasted pine nuts, if using).

ARUGULA SALAD WITH PARMESAN

Steps:

• Place the arugula in a very large bowl, ideally one that could hold twice as many leaves. Drizzle over the olive oil and use your hands to toss lightly, then add the lemon juice and 1/4 teaspoon salt. Lightly toss the greens until they are evenly glossy; avoid overmixing or crushing the greens.
• Add the Parmesan and toss just to incorporate. Taste. If the salad is too sharp, add another drop of oil and toss. If the salad is dull, add a sprinkle of salt and some lemon juice and toss. Eat right away.

WINTER PASTA WITH BROWN BUTTER, SQUASH, AND ARUGULA

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread squash into a baking sheet. Drizzle olive oil and sprinkle salt and 1/4 teaspoon black pepper over squash; toss to coat.
• Roast in the preheated oven until squash is browned and softened, about 30 minutes. Remove from oven and keep warm.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 10 to 11 minutes. Drain linguine, reserving 1 cup pasta water.
• Melt butter in a pot over medium heat until bubbling and slightly browned, about 5 minutes. Cook and stir garlic and pine nuts in the brown butter until fragrant, 2 minutes. Add linguine, arugula, 1 cup Parmesan cheese, 1/4 teaspoon black pepper, and enough pasta water to moisten to the mixture. Toss until Parmesan cheese melts.
• Transfer linguine mixture to serving plates and top with roasted squash and 1 tablespoon Parmesan cheese.

ARUGULA, PINE NUTS AND PARMESAN SALAD

Steps:

• Make the vinaigrette first. Combine the ingredients in a blender. Blend until emulsified and frothy.
• Toss salad ingredients together and dress with Dijon mustard vinaigrette. Serve immediately.

ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA

Steps:

• Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
• Add the parmesan and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

LINGUINE WITH ARUGULA, PINE NUTS AND PARMESAN CHEESE

Steps:

• Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.
• Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well. Transfer to bowl. Sprinkle with pine nuts. Serve immediately, passing additional Parmesan separately.