This dish is currently in heavy rotation at my house. Such a welcome break from all the winter stews and soups I've been making. Now, readers, don't get me wrong, I love a big bowl of wintery comfort food. I do. I really do. But can I tell you something, just between you and I? I have had about enough of this cold, snowy, wintery weather and all that comes with it. I am ready for spring and it can't come soon enough. This dish embodies spring--such a delicious combination. So fresh and light--beautiful and simple. Readers, it doesn't get much better than this. And you can have on the table in 15 minutes. I promise. So without further ado, I present to you Lemon Farfalle with Arugula:
Lemon Farfalle with Arugula
(I used farfalle, but use whatever you have on hand--linguine, rotini, whatever. Use your own discretion here, readers. I also used arugula. I love the contrast of the peppery greens against the tart lemon, but again, this dish would work equally well with broccoli, spinach or even peas. You can change it up. I'm flexible. I don't mind if you take a few creative liberties.)
1/2 pound farfalle
zest and juice of 1-2 lemons
1/4 cup water reserved from pasta
2 T extra virgin olive oil
1/4 cup half and half or heavy cream
kosher salt and fresh ground pepper to taste
1/4 cup freshly grated parmesan cheese
a few handfuls of arugula torn into pieces
toasted pine nuts (optional)
Boil water and cook pasta. Meanwhile, grate lemon zest and squeeze lemon juice and set aside. Reserve 1/4 cup of liquid from pasta and drain. Dry out pan and add olive oil and cream. Cook a few minutes until bubbly. Add lemon zest and juice. Add drained pasta and reserved water to pan and heat 1-2 minutes. Add grated parmesan. Serve pasta and top with arugula and (optional) toasted pine nuts.
