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This dish was so quick to throw together that the key was to have all of the ingredients prepped and measured out before starting. Then, it literally came together in the amount of time it took to cook the pasta.
The resulting dish had the flavors of a great arugula pesto, but tasted much lighter with the barely wilted arugula and bright lemon flavor.
Heat the olive oil in a skillet over medium heat. Add the garlic and red chili flakes. Cook for about 10 minutes, adjusting the heat as necessary, until the garlic is just lightly browned and the oil is infused. Stir in the lemon zest and remove from the heat.
Meanwhile, cook the pasta in salted water until al dente. While the pasta is cooking, place the arugula in a large bowl. Drain the pasta and immediately pour it over the arugula. Add the infused oil and season with salt and pepper. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
Serve topped with the walnuts and a sprinkling of Parmesan.
Recipe loosely adapted from Shutterbean
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!