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      RECIPE TITLE "Spaghetti with Arugula and Ricotta" Recipe by Emeril Lagasse

    ... more great recipes by Emeril Lagasse on our GREAT CHEFS page!

    yieldsserves 6 timeca. 30 min. difficultymoderate


    • 2-1/4 pounds arugula
    • 6 tablespoons extra virgin olive oil
    • 3 garlic cloves, peeled and roughly chopped
    • 1/4 cup fresh basil leaves, torn into pieces
    • 2 fresh red chiles, seeded and chopped
    • Coarse sea salt and freshly ground black pepper
    • 1 pound spaghetti 7 ounces ricotta, lightly beaten with a fork
    • 1-1/4 cups Parmesan, grated


    1. Wash the arugula and dry in a salad spinner. Divide the quantity in half, and roughly chop one of these halves. Heat a large saucepan and add 2 tablespoons of the oil.
    2. Gently fry the garlic until it begins to turn gold, then add the torn-up basil leaves and the whole arugula. Put on the lid and let the arugula wilt -- this takes 2-3 minutes.
    3. Put the hot wilted arugula and any liquid in the pan in a food processor and pulse-chop. Add half of the chopped arugula and blend again to combine. Stir in the chiles, salt, pepper, and the remaining olive oil.
    4. Cook the spaghetti in plenty of boiling salted water. Drain, return to the pan, and add the arugula sauce. Turn the pasta over gently to coat each strand.
    5. Finally, lightly fork in the ricotta and the remaining chopped arugula. Season, and serve with the Parmesan.

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