Preserved Lemon, Olive and Arugula Pasta
Ingredients
- 1 pound linguini
- Salt and pepper, to taste
- 3 tbsp. Mina extra virgin olive oil
- 5 ounces arugula
- 1 large or 2 small Mina preserved lemons, seeds removes and chopped into 1/4-inch pieces
- 1 cup Mina purple Beldi olives, pits removed and torn into bite sized pieces
- 3/4 cup freshly grated parmesan cheese
- 1/2 cup toasted pine nuts
- 1 tsp. chili flakes
Directions
Bring a large stock pot of water up to a boil. Liberally season with salt then add the pasta. Cook per package directions until al dente. Drain.
Add the cooked pasta to a large bowl and drizzle in the oil followed by the arugula. Toss to wilt.
Next add in the chopped preserved lemon/s, olives, parmesan cheese, pine nuts, chili flakes and a large pinch of salt and pepper. Toss together and taste for seasoning.
To serve, spoon into a shallow bowl and sprinkle with more parmesan cheese and freshly cracked black pepper.
Recipe by Megan Mitchell