9
Dec
Serves 2
Ingredients:
2 Tbl | Unsalted butter |
2 Tbl | Pine nuts, heaping |
1/2 to 3/4 tsp | Salt |
1/4 tsp | Pepper |
2 Clove | Garlic, chopped |
1/2 cup | Diced tomato, more if you like |
3/4 cup | White wine |
1-1/2 oz | Baby arugula (about 2 good handfuls) |
10 oz | Cooked angel hair or capellini pasta (al dente) |
1 oz (1/4 cup) | Parmesan |
2 oz | Feta cheese (1/3 cup) crumbled |
Procedure:
- Toast pine nuts in butter with salt and pepper until both nuts and butter is nicely brown.
- Add garlic, tomatoes and white wine, then reduce by half.
- Sauce will be thin but intensely flavorful.
- Add arugula, pasta and Parmesan to pan and toss, Tilt pan to see 2 Tbl of liquid puddle. If too dry add a bit of water. If sauce puddles too much, cook in pan until pasta absorbs extra sauce.
- Divide on two plates, placing pasta on bottom and arugula on top. Top with feta.