PASTA WITH WILTED ARUGULA, ALMONDS + WHATEVER CHEESE YOU HAVE :)
Read through all the instructions + ingredients before you start cooking, it helps to time things!
- Salt + Black Pepper + Red Pepper Flakes
- ½ cup sliced almonds (I used sprouted almonds and cut them myself)
- 1/2 cup olive oil
- 4 garlic cloves (You don’t add this until the end when serving so I’d advise to make a little extra if there are multiple garlic lovers in the group)
- Pasta (I used quinoa ricotta which was delicious but any box/bag will do)
- 4-5 cups of arugula
- 4 ounces of cheese
In a large saucepan, bring water and 1 tablespoon of salt to boil.
Meanwhile, toast the almonds in a large skillet over medium-high heat for about 5 minutes (if you slice the almonds yourself watch out for the smaller pieces getting burnt). Stir occasionally until golden brown and then transfer the almonds into a small bowl.
Heat the olive oil in the same skillet over medium-low heat until shimmering. The garlic is going to be turned into garlic chips so slice them thin and long. Add the garlic and cook, stirring and turning over, for 2-3 minutes, or until they look golden brown. Use a slotted spoon to transfer the garlic chips to a paper-towel and KEEP THE OIL (and keep it at a low heat). I like a little extra heat so this is where I added red pepper flakes to the oil.
Check the pasta – it depends on what kind you’re using but it usually takes around 12 minutes until al dente. Carefully scoop out about a cup of the pasta water to save for the sauce. Drain the pasta and then return it to the saucepan.
Add arugula to the (spicy) oil – don’t over cook it here or it’ll stick together and not taste as good.
The original recipe called for goat cheese, which I’m sure would be delicious. However we only had Parmesan, Italian provolone and feta. So shred about 1-2 cups of cheese your cheese.
Add oil/arugula/pepper to the pasta then use a wooden spoon to slowly stir in 2/3 of the cheese the extra pasta water until the sauce is the consistency you would like. I love arugula so I mixed more fresh pieces in here. Season with salt and pepper.
Transfer to 2 serving bowls. Sprinkle the pasta with almonds, garlic chips (you can crush them in your fingers if you want), add a little more arugula and ½ of a diced tomato, and sprinkle with cheese.
Tada! Hope you enjoy it! Message me with any variations/wine/music you try!
Music: 8tracks.com playlist ‘Yoga Flow One’
Wine: Lunatic, California red blend