Recipe Intro From feedfeed
Lemon Pasta with Arugula and Pine Nuts
Makes 12 Servings
For the Salad1.5 pounds orzo pasta1/4 cup of olive oil3 cups of arugula (about 4.5 ounces)3 cups grape tomatoes, cut in half1 cup shredded ricotta salata or parmesan cheese18 fresh basil leaves, torn1/3 cup toasted pine nuts1/4 cup chopped green onions, white and green partsFor the Dressing1/2 cup olive oil1/4 cup fresh lemon juice1 generous tablespoon lemon zest1 garlic clove, grated1 teaspoon sea salt1/2 teaspoon pepper1/4 teaspoon granulated sugar
Directions:1. Cook pasta according to instructions. Drain and spread out on a cookie sheet. Drizzle with olive oil and let cool.2. Combine the ingredients for the Dressing (olive oil, lemon juice, lemon zest, grated garlic clove, salt, pepper and sugar) and whisk until completely incorporated.3. You can do the above two steps ahead of time and store each items separately, in airtight containers, in the refrigerator overnight. Just prior to serving (and up to several hours ahead of time), mix the salad dressing with the pasta and then throw in the arugula, tomatoes, ricotta salata or parmesan cheese, basil leaves, toasted pine nuts and green onions.