Pasta with Roasted Garlic Sauce
- 50 cloves garlic peeled (1 cup)
- 3 Tbsp EVOO
- 1 cup chicken broth
- 2 tsp balsamic vinegar
- Salt and pepper
- 1 lb spaghetti
- 8 oz baby arugula
- 1 cup walnuts, toasted and chopped
Combine garlic and oil in medium saucepan over medium-low heat. Cover and cook, stirring occasionally, until garlic is browned all over, 6-8 min. Add broth, vinegar, ¾ tsp salt and ½ tsp pepper and bring to boil. Reduce heat to low and simmer, uncovered, until garlic is fork tender, 5-7 min. Pour garlic mixture into food processor and process until smooth, about 1 min.
Cook spaghetti, reserve 1 cup pasta water. Return pasta to pot and add garlic sauce, arugula and walnuts. Adjust consistency with pasta water. Top individual servings with olive oil and parmesan.