Can I Get the Recipe? Week 23, Vol I, Dec 11, 2009 Recipe

click to rate
2 votes | 1287 views
 

Ingredients

  • Fettuccine with Arugula Puree and Cherry Tomato Sauce
  • Curry Up! Chicken
  • Slow Cooker Nova Scotia Seafood Chowder
  • Bacon and Potato Frittata
  • Tofu Pad Thai with Sweet Chili Sauce
  • Dessert of the Week:
  • Pecan Pie Bars
  • Snack of the Week:
  • Old Time Gingersnaps
  • Dinner One: Fettuccine with Arugula Puree and Cherry Tomato Sauce
  • Recipe from Ruth Reichl’s Gourmet Today
  • Prep Time: 15 min /Total Time: 30 min, Serves 4
  • Can I Get the Recipe Tip: Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
  • Ingredients – Arugula Puree:
  • 2 tablespoons pine nuts, lightly toasted and cooled
  • 5 oz baby arugula, coarsely chopped (7 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/2 oz finely grated Pecorino Romano
  • 1 teaspoon salt
  • Ingredients – Cherry Tomato Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed with side of a large knife
  • 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
  • 3/4 teaspoon salt
  • 1 lb dried fettuccine (not made with egg)

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner
How good does this recipe look to you?
Click to rate it:
 
Advertisement
Advertisement

Leave a review or comment