Arugula is plentiful in Florida’s spring gardens, and this delectable pasta dish makes good use of the peppery green, added as a crisp finish in this easy recipe from Rocco’s Italian Grille in Winter Park.
Pappardelle alla Toscana
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 cup canned or frozen artichoke hearts, quartered
1 cup mixed mushrooms
1/2 cup julienned sundried tomatoes
1 1/2 cups fresh arugula, divided
1 1/4 cups vegetable stock
16 ounces pappardelle
Coarse salt and freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese, for serving
Heat oil in sauté pan over medium heat. Add garlic and sauté for 20 to 30 seconds, being careful not to burn.
Stir in artichokes, mushrooms, sundried tomatoes and 1/2 cup of arugula and sauté for 1 minute. Add vegetable stock and cook until reduced by a quarter, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add pappardelle and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain. Add sauce, heating through. Top each serving with remaining arugula and Parmesan cheese.