Oli+Ve

Taste the World's Finest Premium Olive Oils and Vinegars

Spugnole with Artichoke & Lemon Pesto

 
Spugnole with Artichoke & Lemon Pesto
Spugnole with Artichoke & Lemon Pesto

Ingredients:

·         1/4 cup each of Oli+Ve Lemon and Blood Orange Agrumato oils

·         1 bag Oli+Ve Spugnole pasta, cooked al dente

·         1/2 jar A&A Artichoke & Lemon Pesto (sold at Oli+Ve)

·         1/2 wedge of smoked Gouda, cubed

·         Organic Arugula

·         Himalayan salt to taste

Directions:

·         In a large bowl, combine Lemon and Blood Orange olive oils and smoked Gouda

·         Cook pasta in large pot to al dente stage. Just before draining, put 1/2 container of arugula on top of boiling water.

·         Cook for one minute, drain pasta with arugula and quickly transfer to a large bowl.  Let it sit for a minute or two for arugula to wilt.

·         Toss pasta mixture with olive oil and cheese

·         Serve warm or cooled