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Arugula-Pecan Sauce and Pasta

Cheese, Pasta & Noodles

  • 4-6

Submitted by Babette Overman


  • 3 Tbsp olive oil
  • 2 Tbsp butter
  • 1 bunch (2 C) arugula
  • 2 scallions, chopped
  • 1⁄4 C pecan halves
  • 10 cherry tomatoes
  • 2 tsp fresh garlic or onion, minced or use both
  • 1⁄2 C freshly grated Parmesan cheese or a Kentucky Proud cheese that suits your taste
  • 2 C light cream
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp fresh basil
  • 1 lb cooked Kentucky Proud pasta


Heat the olive oil and butter in a large frying pan over medium heat. Add the arugula, scallions and pecans and cook, stirring, for 3 to 4 minutes. Add the tomatoes, garlic/onion, cheese and cream. Simmer and stir gently and often, until slightly thicker than a heavy cream. Season with salt and pepper to taste. Serve sauce over pasta. Serves 4-6.

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