This pasta is super simple, nutty, fresh and delicious – the perfect summertime pasta dish! The nutty flavor of the arugula along with the toasted pine nuts add a rich flavor through light ingredients! Simply cook your pasta to al dente, and then toss it with extra-virgin olive oil, arugula, garlic, shaved Parmesan and toasted pine nuts. Season to taste with salt and pepper! It couldn’t be any easier and it’s incredibly flavorful!
You can use your favorite store-bought fettuccine, but if you’re feeling ambitious, take a stab at making homemade pasta. It’s a really fun project! We make ours using the Atlas Marcato 150 pasta machine. You can find the recipe on this post, too. Also, be sure to look for our olive sourdough bread to serve with it. We like to grill it and serve it with a bit of olive oil. The recipe is coming up soon!
Arugula Pasta with shaved Parmesan & pine nuts
- 1 lb. fettuccine pasta allow more time if you make your own pasta
- ¼ cup extra-virgin olive oil
- 2 cloves garlic minced
- 5 cups arugula leaves washed and towel dried or spun dry
- 1 cup shaved Parmesan can do this with a potato peeler
- 1/4 cup pine nuts toasted
- salt and pepper to taste
Homemade Egg Noodle Pasta Recipe
- 5 oz. all-purpose flour
- 5 oz. semolina flour
- 1 tsp. salt
- 2 large eggs
- 2-4 egg yolks this can vary depending upon the size of the eggs. We normally use 2-3 egg yolks, unless the eggs are extra large or small.
- Mix salt with both flours and place on a large cutting board, or in a large bowl. Make a well in the center of the flour. Break eggs together and mix well and pour into the well of the flour. Start mixing with a fork, bringing more and more flour into the mixture as you go. Finally, gather the dough together into a ball, incorporating as much of the flour as you can. The dough will be pretty stiff at this point.
- Knead dough for 8-10 minutes, dusting with flour as needed. Form dough into two discs and wrap with plastic wrap. Allow the dough to sit at room temperature for about half an hour.
- Now, using either a rolling pin or a pasta maker, roll dough to desired thickness and cut into 1/4-inch pasta strips.