arugulapasta

Arugula & garlic pasta

Hello summer! Here is a wonderful, flavorful, quick and easy recipe with a whopping nine ingredients. It’s strikingly similar to a traditional Aglio e Olio but with a little extra flair. Served with fresh tomatoes and topped with a little balsamic reduction, it rounds out the fresh peppery arugula that we included in your first summer CSA box. Cook on!

CLICK HERE for a balsamic reduction recipe!

 

Recipe by: Mirinda @ Boistfort Valley Farm
Arugula & garlic pasta
Arugula & garlic pasta
Ingredients
Servings:
Instructions
  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm (al dente). This should take about 8-12 minutes depending on your pasta, just check the package for cooking time. Drain and transfer to a pasta bowl.
  2. In a small saucepan, start your balsamic reduction. (Please see link in the recipe description above for directions)
  3. In a large skillet on medium heat, add your olive oil and thinly sliced garlic cloves. Cook for about 10 minutes - keep a watchful eye as you do not want your garlic to brown. Once your garlic has become fragrant and has a slight golden toast to the edges.
  4. Reduce heat to low and add your red pepper flakes. You can always add more or less depending on the level of spice you like.
  5. Add your noodles to your pan with the olive oil. Add your parsley, arugula and tomatoes. Cook until your arugula is slightly wilted then stir in your Parmesan cheese. This should only take about 2 minutes. Remove from heat. Drizzle a teaspoon or two of balsamic reduction on each plate, then serve! Buon Appetito!
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pomsalad

Roasted Beet & Arugula Salad with Gorgonzola

Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim beet tops to 1" in length. Gently wash and place in shallow pan. Drizzle the beets with olive oil and cover with foil.
  3. Place your beets in the oven for 45-60 minutes depending on the size of the beets. At the 45 minute mark, check to see if they are fork tender. If not, continue checking every 15 minutes until done.
  4. Remove from oven and allow to cool for about 20 minutes. Once cooled, remove the tops, peel and slice into quarters.
  5. In a medium sized bowl toss arugula, beets and pecans with the Pomegranate Vinaigrette. Serve and top with Gorgonzola.
Recipe Notes

Click here for our quick pomegranate vinaigrette recipe.

 

Recipe by Mirinda @ Boistfort Valley Farm
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