Truffled Pasta with Potatoes and Arugula
It's been too long since I've done a post! The dance company drove back to Utah from Nevada last Friday night after our show. The eight hour over night drive turned me into a zombie for most of the weekend. Then this week, the company is teaching creative dance to elementary school kids in the mornings, and let's just say teaching kids can put you in that zombie tired zone too! I give sooooo much credit to teachers!! NOT AN EASY JOB!!
First things first, I came up with this pasta recipe last week and my taste tester (my husband), thought it was pretty amazing! I decided to enter it into Saveur Magzine's Home Cook Challenge. If you get a chance please go to the site and vote for my recipe before Monday, March 28.
Here is a link to the voting site :
http://www.saveur.com/RecipeContest/contestant.jsp?index=5&ID=42458044
This recipe is based on one of my favorite pizzas that has pretty much all of the same ingredients except the pasta, stands in for the pizza dough. You might think it's weird to include pasta with potatoes but Yukon Gold potatoes with their buttery flavor and thin skin are a surprisingly good combination. The pasta I used was Garofalo Organic Casarecce which I bought at Costco. I usually buy whole wheat pasta but for this special recipe this pasta is perfect! Casarecce is a scroll pasta from Italy designed to seep in all the sauce it can. If you can't find it where you live, you can easily subsitute gemelli, or fusilli pasta.
Recipe by Elizabeth Kelley
Ingredients
1 1b. (16 oz.) Casarecce pasta
3 medium Yukon Gold potatoes, diced
1 tablespoon olive oil
1 cup vegetable broth
1/2 cup onion, chopped
2 garlic cloves, minced
1 cup fontina cheese
2 oz. goat cheese
2 cups arugula
pepper to taste
White truffle oil to taste (about 2 tsp.)
Instructions
Heat saute pan over medium heat, add olive oil, onions and garlic, sauté until onions are just about translucent. Add potatoes, let cook for about 5 minutes until they start to color. Add chicken broth, let come to a boil and cook until potatoes are tender and broth has reduced away, about 15 minutes. Add more broth if it gets too dry. Add pepper and set aside.
Meanwhile, cook pasta in boiling salted water. Drain pasta and save 1/4 cup of cooking water. Toss with potato mixture, fontina and goat cheese, arugula, and add pasta water until desired consistency is reached. Add truffle oil and lightly toss. Top with more pepper, serve and enjoy!
First things first, I came up with this pasta recipe last week and my taste tester (my husband), thought it was pretty amazing! I decided to enter it into Saveur Magzine's Home Cook Challenge. If you get a chance please go to the site and vote for my recipe before Monday, March 28.
Here is a link to the voting site :
http://www.saveur.com/RecipeContest/contestant.jsp?index=5&ID=42458044
This recipe is based on one of my favorite pizzas that has pretty much all of the same ingredients except the pasta, stands in for the pizza dough. You might think it's weird to include pasta with potatoes but Yukon Gold potatoes with their buttery flavor and thin skin are a surprisingly good combination. The pasta I used was Garofalo Organic Casarecce which I bought at Costco. I usually buy whole wheat pasta but for this special recipe this pasta is perfect! Casarecce is a scroll pasta from Italy designed to seep in all the sauce it can. If you can't find it where you live, you can easily subsitute gemelli, or fusilli pasta.
TRUFFLED PASTA WITH POTATOES AND ARUGULA
Ingredients
1 1b. (16 oz.) Casarecce pasta
3 medium Yukon Gold potatoes, diced
1 tablespoon olive oil
1 cup vegetable broth
1/2 cup onion, chopped
2 garlic cloves, minced
1 cup fontina cheese
2 oz. goat cheese
2 cups arugula
pepper to taste
White truffle oil to taste (about 2 tsp.)
Instructions
Heat saute pan over medium heat, add olive oil, onions and garlic, sauté until onions are just about translucent. Add potatoes, let cook for about 5 minutes until they start to color. Add chicken broth, let come to a boil and cook until potatoes are tender and broth has reduced away, about 15 minutes. Add more broth if it gets too dry. Add pepper and set aside.
Meanwhile, cook pasta in boiling salted water. Drain pasta and save 1/4 cup of cooking water. Toss with potato mixture, fontina and goat cheese, arugula, and add pasta water until desired consistency is reached. Add truffle oil and lightly toss. Top with more pepper, serve and enjoy!
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| The Yukon Gold goodness ! |
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| Yum!!! |
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| The melted fontina and goat cheese mixed with truffle oil! |
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| The final delicious treat! |
This looks amazing. I've never heard of arugula, potato, truffle pizza. Where did you happen upon that?
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