This easy pasta recipe was inspired by Lidia Bastianich. She’s an Italian Chef on PBS with cookbooks and restaurants. I love her food – a mix of rustic, comforting, sometimes complex and often times simple recipes. I caught bits and pieces of her making a pasta dish using Ricotta Salata and arugula and knew instantly I would be making it!
Ricotta Salata is a firm, salty cheese and you may know arugula by it’s other name: rocket – a peppery, mustardy, sometimes bitter salad green. I used what I had on hand and it happened to be Feta, which I found out afterward is a good substitute.
This couldn’t be easier – sauted garlic is tossed with cooked linquine, cheese and arugula for a delicious dish that takes mere minutes to prepare. It’s a wonderful canvas to build on if you want something heartier. A small squeeze of lemon or lemon peel will brighten up the flavors and crumbled bacon or prosciutto would also be great to add in. Next time I’m going to saute some sun-dried tomatoes along with the garlic. Just keep in mind that you don’t really want to cook the arugula – you only need to add enough heat for it to wilt.