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Peas With Pasta and Greens




Source of Recipe


Pioneer Thinking


List of Ingredients




1 large bunch arugula, washed, stems removed
2 large garlic cloves
10 oz. package frozen baby green peas
8 oz. fettucini or, if unavailable, linguini
1 Tbsp. extra virgin olive oil
1 oz. Parmigiano-Reggiano cheese
1 tsp. balsamic vinegar
Salt and freshly ground black pepper


Recipe



Cut greens crosswise into 1/2-inch strips, making about 4 cups, and set aside.

Bring a large pot of water to boil. Add peas and cook for 4 minutes. Meanwhile, fill a medium bowl with ice cold water. When tender, transfer peas to the bowl with a slotted spoon. Let peas cool, then drain well. Meanwhile, add pasta to the pot of boiling water and cook according to package directions. While pasta cooks, purée peas with chopped garlic in a blender, adding 2 to 3 tablespoons water from the water in the pasta pot, as needed, to make a coarse, pulpy purée. Season to taste with salt and pepper.


Heat oil in a skillet over medium-high heat. Add arugula and lightly sauté, stirring, until greens are shiny and wilted, about 1 minute. Set aside.


Using a vegetable peeler, shave cheese into thin slices and shards. (Freshly shaved or grated cheese tastes better than cheese bought already prepared.)


When pasta is tender, drain it and place in a large bowl. Add purée and greens and lightly toss to combine. Divide mixture among 4 bowls or plates. Place cheese on top of greens. Drizzle on vinegar and serve

YIELD: 4 Servings

Per serving: 319 calories, 7 g. total fat (2 g. saturated fat), 50 g. carbohydrate, 14 g. protein, 6 g. dietary fiber, 218 mg. sodium.