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Tagliatelle with arugula cream sauce and Parmesan

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Ingredients for 2 servings:

  • 250g tagliatelle
  • 1 bunch arugula
  • 200 ml cream
  • 1 clove(s) garlic
  • some olive oil
  • e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

tasty and quick

Sort and wash the arugula, then dry it in a salad spinner. The leaves shouldn’t be too long; break them if necessary. Cook the tagliatelle according to the package instructions and drain. While the tagliatelle is cooking, finely chop the garlic and grate the Parmesan cheese. Briefly sauté the garlic with olive oil in a large pot, add the cream, and bring to a boil. Add the pasta and the arugula to the pot. Mix everything well and serve on a pasta plate with the Parmesan cheese on top. The arugula stays crisp and fresh! Tip: I sometimes use capellini or spaghetti and use shaved Parmesan instead of grated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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