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Yield: Serves 4
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Cavatelli with Arugala and Ricotta Salata has vibrant, briny-green flavors. It works as a main dish or side dish; the author likes to follow it with grilled lamb.
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RECIPE INGREDIENTS
| 5 tablespoons. extra-virgin olive oil |
| 3/4 cup chopped imported black olives, such as Gaeta or kalamata |
| 1 tablespoon fresh lemon juice; more to taste |
| 3 large cloves garlic, finely chopped |
| 4 1/2 teaspoons fresh thyme |
| Freshly ground black pepper to taste |
| 1/4 teaspoon cayenne; more to taste |
| 1 pound Cavatelli |
| 1 large bunch arugula (about 8 oz.), rinsed, dried well, and coarsely chopped |
| 1 cup (about 7 oz.) grated ricotta salata or feta |
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DIRECTIONS
In a small bowl, whisk together the olive oil, olives, lemon juice, garlic, thyme, black pepper, and cayenne and set aside. Bring a large pot of well-salted water to a boil and cook the cavatelli until al dente. Drain it well and return it to the pan. Add the arugula and the olive-oil mixture, folding gently until the ingredients are combined. Let sit until the arugula has wilted, about 3 minutes. Sprinkle with the ricotta salata just before serving.
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 748 |
Fat. Total: | 32g |
Carbohydrates, Total: | 82g |
| Cholesterol: | 29mg |
Sodium: | 710mg |
Protein: | 31g |
| Fiber: | 4g |
% Cal. from Fat: | 39% |
Fat, Saturated: | 0g |
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