Spaghetti Alla Rucola
Preparation Time: 10 minutes
Cooking Time: 13 minutes
1 bunch Arugula, washed and torn into large pieces
3/4 cup heavy cream
2 Tbsp. Butter
1/4 cup freshly grated Parmesan cheese
Sea Salt and fresh ground black pepper
1 lb. spaghetti
Melt the butter in a saucepan large enough to eventually hold all the ingredients. Wash arugula, which often contains field grit. Add the arugula, and cook over low heat stirring frequently with a wooden spoon until it wilts, about 5 minutes. Season to taste with salt and pepper.
Stir in the heavy cream and the Parmesan and simmer over very low heat till sauce has thickened slightly.
Meanwhile, cook the pasta al dente, drain and add to saucepan with the sauce. Mix well and serve immediately onto pre-heated plates. Serves 4.