Arugula Sauce

By draingal

Serve this sauce over pasta that has been filled with a blend of wild herbs; such as beet greens, spinach, arugula, chives parsley with ricotta cheese...)

Ingredients

• 2 tbsp. unsalted butter or olive oil
• 1/4 cup chopped shallot or red onion
• 1 cup chopped arugula
• 2 tbsp dry white wine
• 3 cups heavy (whipping) cream or half-and-half
• 1/2 cup freshly grated parmesan cheese
• salt
• freshly ground white pepper
• 3 tbsp. minced arugula
• small arugula leaves for garnish

Details

Servings 6

Preparation

Step 1

In heavy saucepan, heat the butter or oil over medium heat. Add the shallot or onion and saute until soft, about 5 minutes. Add the 1 cup arugula and the wine and cook until the wine evaporates. Stir in the cream or half-and-half and cook, stirring frequently, until reduced to about 2 cups. Add the cheese and season to taste with salt and pepper. When the cheese melts, transfer to a fine-mesh sieve positioned over a clean saucepan and push the mixture through with a wooden spoon. Stir in the minced arugula and set aside. The sauce may be prepared up to 2 hours in advance, covered and refrigerated and reheated.
Prepare pasta as directed and drain. Spoon about half of the warmed sauce over the pasta and toss gently. Arrange the pasta on warmed individual plates, spoon the remaining sauce over the top, garnish with arugula leaves and serve immediately.