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Cavatelli with Arugula

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Creamy

Cavatelli with Arugula is a cream based pasta simply made with arugula, bacon and garlic. This is a great recipes to make if your in a hurry. The whole thing should take around 30 minutes to prepare.

If your not familiar with arugula, it’s an aromatic salad green which has a bitter, peppery, type flavor. I prefer using the younger version of arugula which is milder tasting and less bitter. It is frequently used in Italian cuisine and can be used in a variety of dishes.

The bacon I use in this Cavatelli with Arugula recipe is of course pancetta. If it’s not available you can use regular bacon. One important thing about arugula is you want to add it last. If you over cook arugula it will become too bitter to enjoy.

INGREDIENTS

1 pound of cavatelli

1/2 cup of pancetta, chopped

2 cloves of garlic, chopped

1 bunch of arugula, washed and chopped

1 cup of heavy whipping cream

1/2 cup of fresh grated parmesan cheese

PREPARATION

In a large frying pan sauté the pancetta until crisp.

Remove the pancetta from the pan and set aside.

Drain the bacon fat and sauté the garlic in the remaining fat until tender.

Add the chopped arugula to the pan and sauté until the arugula is just wilted.

Stir in the whipping cream and stir until heated through.

In 6 quarts of salted boiling pasta cook the cavatelli for about 10 minutes.

Toss the drained cavatelli into the pan with the arugula.

Plate and serve with the parmesan cheese.

Serves 4 people.

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