Linguine with Arugula, Pine Nuts and Parmesan Cheese

Use arugula or other tender green (mizuna, tatsoi or golden frills all work well here) in the simple recipe that barely wilts the greens before tossing with pasta and lots of parmesan cheese.

Ingredients

1 pound linguine

2 generous tablespoons olive oil

4 ounces arugula, cleaned, dried and roughly chopped.

1 cup freshly grated Parmesan cheese

1/2 cup pine nuts, toasted

Additional parmesan and olive oil for serving, as desired

Directions

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. Serves 6.

Submitted by Phoenix SW Valley CSA