Pasta with Roasted Garlic Sauce, Arugula, and Walnuts

By kathryns

It takes about four heads of garlic to yield 50 cloves, but you can use prepeeled if you can find them!

Ingredients

• 50 garlic cloves, peeled (1 cup)
• 3 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1 cup chicken broth
• 2 teaspoons balsamic vinegar
• Salt and pepper
• 1 pound spaghetti, linguine, or fettuccine
• 8 ounces (8 cups) baby arugula
• 1 cup walnuts, toasted and chopped
• Grated pecorino romano cheese

Preparation

Step 1

1. Combine garlic and oil in medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until garlic is browned all over, 6 to 8 minutes. Add broth, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper and bring to boil. Reduce heat to low and simmer, uncovered, until garlic is fork-tender, 5 to 7 minutes. Pour garlic mixture into food processor and process until smooth, about 1 minute.

2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add garlic sauce, arugula, and walnuts to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, drizzling individual servings with extra oil and passing Pecorino separately