Creamy Arugula Sauce Recipes

TAGLIATELLE WITH CREAMY SAUCE AND ARUGULA

Steps:

• Cook pasta in boiling salted water until al dente.
• Cut ham into 2 cm (approximately 3/4 inch) wide strips and then into 3 cm (approximately 1 inch) long pieces. Peel garlic and chop finely. Heat 2 tablespoons of olive oil in a pan and saute garlic for a few seconds. Add ham and saute for 1-2 minutes. Add cream and season with salt and pepper, simmer for 5-7 minutes, stirring.
• Rinse and spin dry arugula.
• Drain pasta and add to the sauce, toss well and arrange on warmed plates. Garnish with arugula and season with freshly ground pepper. Serve.

MEDITERRANEAN LASAGNA WITH A CREAMY ARUGULA SAUCE

Steps:

• Sautee the onion in some oil for about 10 minutes. Add the garlic and cook 2 more minutes. Add this to a blender with all the rest of the sauce ingredients and blend smooth.
• Cook your pasta (a little undercooked), then start layering your ingredients. Sauce, pasta, roasted red peppers, artichokes, olives, and a cheese blend made up of Parm, mozzarella, and provolone. Bake at 375 until bubbley and delicious.

CREAMY ARUGULA SAUCE

Steps:

• Place arugula, cilantro, avocado, lime juice, and garlic in a blender; pulse until combined. Add water as needed to thin sauce. Season with salt and pepper.

LINGUINE WITH CREAMY ARUGULA WALNUT PESTO RECIPE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper for easy clean up.
• Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente.
• Meanwhile, place the walnuts on the prepared baking sheet and bake for 6 to 7 minutes, or until fragrant.
• In a food processor, combine the toasted walnuts, arugula, garlic, Pecorino Romano, Parmigiano Reggiano, salt, and pepper. Process until the mixture resembles a coarse paste. While the machine is running, drizzle in the olive oil through the feed tube until the mixture is mostly smooth.
• Reserve about 1½ cups of the pasta cooking water, then drain the linguine in a colander.
• Combine the pesto, cream, and 1/2 cup of the cooking water in a 12-inch saucepan. Add the drained linguine and toss over medium heat until the pasta is evenly coated with the sauce and warmed through. Add more pasta water as necessary to thin the sauce. Serve immediately.

GNOCCHI WITH ARUGULA CREAM SAUCE

Steps:

• For the gnocchi: Scrub the potatoes thoroughly and boil in salted water for about 30 minutes, until fork-tender. Drain, peel and then press through a potato ricer. Add the egg and flour, season with salt and nutmeg and knead until smooth. Shape into 1/2-inch logs and then cut into 1.5 cm (approximately 1/2 inch) thick pieces. Roll over the back of a fork, cover with a tea towel and let rest for about 10 minutes. Simmer in salted water for 8-10 minutes, until they float to the surface.
• Meanwhile, for the sauce: Peel the shallot and chop finely. Melt the butter in a hot pan and sauté the shallot until translucent. Sprinkle with the flour, cook until light golden brown and nutty and then gradually pour in the wine. Bring to a boil, stir in the cream and then reduce the heat and simmer until creamy. Trim the arugula, rinse, spin dry and chop. Add to the sauce along with the lemon zest and season with salt and pepper.
• Drain the gnocchi and arrange on serving plates with the sauce.

CREAMY ARUGULA PESTO PASTA SAUCE

Steps:

• In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and purée for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and purée just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.

CREAMY LEMON ARUGULA SAUCE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions and reserve 1/2 cup pasta water. Drain and set the pasta aside. Note: Try to time this so that the pasta finishes cooking right as the sauce is done.
• Arrange the squash slices on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20-25 minutes until golden-brown all over. Turn off the oven and keep the squash warm.
• Heat 1 tablespoon extra virgin olive oil in a wide pot over medium heat. Add the shallot and cook for 5 minutes, often stirring, until softened.
• Add the celery leaves or garlic and cook for 45 seconds until fragrant-season with salt.
• Add the remaining 1 tablespoon extra virgin olive oil (or use 1 tablespoon butter). Add the flour and cook, sizzling it in the oil and stirring until nutty and aromatic.
• Add in half a cup of milk and constantly whisk until a slurry forms.
• Continue adding milk in half cup increments until all of the milk is incorporated. Whisk after each addition. Bring to a very low boil and then simmer for 15 minutes, occasionally stirring, until the sauce is thickened to your liking-taste and season with salt and pepper.
• Add the arugula and cook until wilted. Add the parsley and lemon juice and cook for 1 minute more-taste and season once more to your preferences. Reduce heat to low.
• Sauce the pasta:
• Add 1/4 cup of the pasta cooking water along with the cooked pasta and toss to coat. If needed, add a splash of the pasta water until the sauce is glossy and completely coats the pasta. Turn off the heat.
• Divide the pasta between plates and arrange the roasted squash on top. Garnish with more parsley, if you like. Enjoy!

CREAMY ARUGULA SAUCE

Steps:

• Place arugula, cilantro, avocado, lime juice, and garlic in a blender; pulse until combined. Add water as needed to thin sauce. Season with salt and pepper.