9 Dec

Serves 2

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


  1. Toast pine nuts in butter with salt and pepper until both nuts and butter is nicely brown.
  2. Add garlic, tomatoes and white wine, then reduce by half.
  3. Sauce will be thin but intensely flavorful.
  4. 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.
  5. Divide on two plates, placing pasta on bottom and arugula on top. Top with feta.