Linguine with Arugula, Sunflower Seeds and Parmesan Cheese

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March 29, 2017

Linguine with Arugula, Pine Nuts and Parmesan Cheese


1 pound linguine

1/2 cup olive oil

4 ounces arugula, trimmed

1 cup freshly grated Parmesan cheese

1/2 cup sunflower seeds, toasted

additional freshly grated Parmesan cheese


1Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

2 Meanwhile, heat oil in heavy large skillet over medium heat. Add arugula and stir until just wilted, about 30 seconds. Remove from heat.

3 Drain pasta and return to pot. Add arugula and toss well. Add 1 cup Parmesan and salt and pepper to taste; toss well.

4 Transfer to bowl. Sprinkle with pine nuts. Serve immediately, adding additional Parmesan, if desired.