The garlicky and lemony combination is quite charming. The tanginess of the lemon beautifully offset the boldness of the garlic. The heaviness of the pasta is balanced with the freshness of the peppery arugula. Lastly, the toasted pine nuts adds a nice crunch while the pecorino is delightful salty and nutty.
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About 25 sticks of spaghetti or fettuccine. I used bucatini. (Alternatively, you can use 1 cup of uncooked pasta of your choice.)
arugula (add more if you want)
1 1/2 tablespoons
extra virgin olive oil
clove of garlic - minced
fresh lemon juice
1/8 + 1 teaspoons
sea salt, plus 1 tsp to salt the pasta water (adjust per your taste preference)
crushed red pepper (adjust per your taste preference)
toasted pine nuts (Alternatively, you can use toasted walnuts or toasted slivered almonds)
Pecorino Romano or Parmiagano Reggiano for garnish
In This Recipe
Add 1 tsp salt to a large pot of water and bring it to a boil. Add pasta to the water and cook per the manufacturer's instructions. Before draining the pasta, reserve 2 tbsp of pasta water.
In a pan, heat olive oil on medium-low heat, add garlic (you may want to lower the heat or take the pan off the heat so the garlic doesn't burn). Stir constantly for about 20-30 seconds.
In the same pan as the garlic, on medium-low heat, add cooked pasta, arugula, lemon juice, reserved pasta water, salt, black pepper, and stir well. Cover and let it sit for about a minute, stirring halfway through.
Serve warm topped with toasted pine nuts and Pecorino Romano or Parmigiano Reggiano.