Whole Wheat Pasta With Arugula Recipes

WHOLE WHEAT FUSILLI WITH KALE AND WALNUT PESTO PASTA

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Drain, reserving about 1 cup pasta water.
• Roughly chop some of the walnuts and set aside. Pulse the remaining walnuts and garlic together in a food processor, then add the arugula, kale, basil, cheese, lemon juice, sea salt and pepper and pulse to puree. With the motor running, slowly add the oil and process until smooth. The pesto can be refrigerated in an airtight container for up to 1 week.
• Add the pesto to a large bowl. Add the hot pasta and toss to coat, adding a splash of pasta water to thin, if necessary. Transfer to a serving bowl and garnish with more cheese, a drizzle of olive oil and a sprinkle of chopped walnuts.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

WHOLE WHEAT PENNE WITH ARUGULA AND HAZELNUTS

Steps:

• Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, 12 to 15 minutes.
• Drain the pasta. While the pasta is still warm, add the arugula, hazelnuts, pecorino, olive oil and scallions. Toss to combine and finish with the lemon juice.
• Divide the pasta among plates and serve.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

WHOLE-WHEAT SPAGHETTI WITH MEYER LEMON, ARUGULA, AND PISTACHIOS

Steps:

• Preheat oven to 375 degrees. Spread pistachios on a rimmed baking sheet. Toast in oven until fragrant, about 8 minutes. Transfer to a plate; let cool completely.
• Bring a large pot of salted water to a boil. Meanwhile, pulse pistachios and shallot in a food processor until finely chopped. Transfer to a large bowl. Without cleaning processor bowl, finely chop lemon. Add to pistachios and shallot; stir to combine. Stir in 2 tablespoons oil.
• Add pasta to boiling water; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking water. Toss pasta with pistachio mixture until coated. Add reserved cooking water; stir until sauce coats pasta. Stir in arugula, 1/2 teaspoon salt, and remaining tablespoon oil; season with pepper. Divide among 4 serving plates.

WHOLE-WHEAT SPAGHETTI WITH GOAT CHEESE AND ARUGULA

Steps:

• In a large skillet cook the sliced onions, the garlic, and salt and pepper to taste in the oil over moderate heat, stirring, until the onions are golden around the edges, remove the skillet from the heat, and keep the mixture warm. In a kettle of boiling salted water cook the spaghetti until it is al dente, reserve 1/4 cup of the cooking water, and drain the spaghetti well. In a serving bowl whisk the goat cheese with the reserved cooking water until it is melted and the mixture is smooth, add the spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese, the basil or parsley, and salt and pepper to taste, and toss the mixture well. Garnish the pasta with the diced onion.

WHOLE WHEAT PASTA ARRABBIATA WITH ARUGULA

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the cooking water.
• While the pasta is working, in a deep skillet, heat the EVOO, 4 turns of the pan, over medium heat.
• Add the onion, garlic and crushed red pepper and cook for 5 minutes. Stir in the vinegar, then the tomatoes. Season to taste with salt and black pepper and simmer over low heat for 10 minutes.
• Add the pasta and reserved pasta cooking water to the skillet and toss for 1 minute. Add the cheese, then toss in the arugula and cook until wilted, 1 minute longer.