Arugula-Pecan Sauce and Pasta
Cheese, Pasta & Noodles
- 4-6
SERVES
Submitted by Babette Overman
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp butter
- 1 bunch (2 C) arugula
- 2 scallions, chopped
- 1⁄4 C pecan halves
- 10 cherry tomatoes
- 2 tsp fresh garlic or onion, minced or use both
- 1⁄2 C freshly grated Parmesan cheese or a Kentucky Proud cheese that suits your taste
- 2 C light cream
- Salt and freshly ground black pepper to taste
- 3 Tbsp fresh basil
- 1 lb cooked Kentucky Proud pasta
Directions
Heat the olive oil and butter in a large frying pan over medium heat. Add the arugula, scallions and pecans and cook, stirring, for 3 to 4 minutes. Add the tomatoes, garlic/onion, cheese and cream. Simmer and stir gently and often, until slightly thicker than a heavy cream. Season with salt and pepper to taste. Serve sauce over pasta. Serves 4-6.
