Name: Sun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula & Parmesan
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 425 g fettuccine pasta; 3 cloves garlic; 1 ½ cups Kalamata olives, pitted; 1 ½ lemons; 128 g Parmesan cheese; ¾ cup pine nuts; 18 sun-dried tomatoes, oil-packed; black pepper; crushed red pepper; extra virgin olive oil; salt

Sun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula & ParmesanSun-Dried Tomato Fettuccine with Olives, Pine Nuts, Arugula & Parmesan — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

425 g fettuccine pasta

3 cloves garlic

1 ½ cups Kalamata olives, pitted

1 ½ lemons

128 g Parmesan cheese

¾ cup pine nuts

18 sun-dried tomatoes, oil-packed

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. (Reserve ¾-cup of cooking water before draining.) Return pasta and reserved cooking water to the pot.

Meanwhile, wash and dry arugula (skip this step if it came pre-washed). Set aside.

Wash, dry, and juice lemons into a medium bowl.

Peel and mince garlic. Add to the bowl with the lemon juice.

Roughly chop olives and sun-dried tomatoes. Add both to the bowl.

Finely grate Parmesan. Add to the bowl along with pine nuts, oil, and spices; stir to combine the pasta seasoning.

When the pasta is done, add pasta seasoning to the pot. Set over medium heat and cook, stirring often, until warmed through and sauce coats pasta, 2-3 minutes.

Add arugula to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

To serve, divide pasta between plates or bowls. Enjoy!

Open this recipe in Flambette