Cavatappi Con Rucola E Ricotta
Serves 4 - 6

• 2 cloves garlic, finely chopped

• 3 tablespoons olive oil

• 12 ounces arugula, rinsed and dried

• 8 ounces fresh, whole milk ricotta

• ½ cup grated Parmegiano

• salt and freshly ground black pepper to taste

• 1 pound cavatappi or other tubular pasta

Bring a large pot of salted water to a boil.

In a large skillet, over medium heat sauté the garlic in the olive oil until pale gold. Add most of the arugula (save a few leaves for garnish) and sauté until wilted.

Add the cooked arugula, ricotta, Parmigiano, salt and pepper to a food processor and pulse until thoroughly mixed, but not pureed. Cook the pasta until al dente, drain and place in a serving bowl. Toss in the arugula mixture. Serve immediately garnished with the remaining arugula.