Pasta - Pino Saverino's Conchiglie in Arugula-ricotta Cream

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Pino Saverino's Conchiglie in Arugula-ricotta Cream

 

Recipe By :Paolo Villoresi and Micol Negrin

Serving Size : 6 Preparation Time :0:00

Categories : Lacto Pasta

Side Dish

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup extra-virgin olive oil

2 garlic cloves -- chopped

1 onion -- chopped

3 bunches arugula -- washed, stems remove

1 cup dry white wine

1 pound fresh ricotta

24 ounces conchiglie (small shell-shaped pasta)

1/2 cup freshly grated parmesan -- parmigiano reggiano

salt and freshly ground black pepper

 

Heat olive oil in a large sauté pan; add garlic and onion.

 

Cook 1 minute over medium heat, then fold in half the arugula. Stir constantly

to help arugula wilt. Deglaze with wine; bring to a boil and cook three minutes

or until wine nearly evaporates.

 

Transfer the mixture to a food processor, spoon in the ricotta and blend until

smooth. Salt to taste. Turn out into serving bowl.

 

Cook conchiglie in salted boiling water until al dente; drain. Stir pasta into

purée; add remaining arugula. Top with Parmesan and sprinkle with pepper. Serve

hot.

 

Makes 6 to 8 servings

 

Source:

" " Signature Pasta " "

S(Formatted by):

" Nancy Braswell, Feb-08-2001 "

 

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Per Serving (excluding unknown items): 195 Calories; 18g Fat (94.0% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 1/2 Vegetable; 3 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0