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Receta Can I Get the Recipe? Week 23, Vol I, Dec 11, 2009

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Ingredientes

  • Fettuccine with Arugula Puree and Cherry Tomato Sauce
  • Curry Up! Chicken
  • Slow Cooker Nova Scotia Seafood Chowder
  • Bacon and Potato Frittata
  • Tofu Pad Thai with Sweet Chili Sauce
  • Dessert of the Week:
  • Pecan Pie Bars
  • Snack of the Week:
  • Old Time Gingersnaps
  • Dinner One: Fettuccine with Arugula Puree and Cherry Tomato Sauce
  • Recipe from Ruth Reichl’s Gourmet Today
  • Prep Time: 15 min /Total Time: 30 min, Serves 4
  • Can I Get the Recipe Tip: Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
  • Ingredients – Arugula Puree:
  • 2 tablespoons pine nuts, lightly toasted and cooled
  • 5 oz baby arugula, coarsely chopped (7 cups)
  • 1/2 cup extra-virgin olive oil
  • 1/2 oz finely grated Pecorino Romano
  • 1 teaspoon salt
  • Ingredients – Cherry Tomato Sauce:
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed with side of a large knife
  • 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
  • 3/4 teaspoon salt
  • 1 lb dried fettuccine (not made with egg)
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