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Penne with wilted arugula, radicchio, and smoked mozzarella
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Penne with wilted arugula, radicchio, and smoked mozzarella
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Ingredients:
• 1 lb dried penne
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated fresh lemon zest
• 2 garlic cloves, minced
• 1 (6-oz) head radicchio
• 9 oz arugula, trimmed (6 cups)
• 1 cup fresh basil
• 4 oz smoked mozzarella, cut into 1/2-inch dice
• 2 tablespoons fresh lemon juice
* Also called mozzarella affumicata; available at cheese shops.
Preparation:
Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl.
Then thinly slice radicchio, arugula, and basil and add to dressing.
Reserve 1/2 cup cooking water and drain pasta in a colander.
Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.
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