Get: - 8oz butternut squash, 1/2" cubes
- 8oz crimini mushrooms, quartered
- 2oz arugula
- 32floz vegetable broth
- 8oz linguine
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/8 tsp crushed red pepper
- 1/2 cup peas
- 2 tbsp heavy cream
- 1/4 cup grated pecorino cheese
- 3/4 tsp salt
- 2 tbsp olive oil
Do: - combine broth, linguine, thyme, oregano, salt, pepper, oil
- boil over high heat, keeping noodles submerged and stirring regularly (~7 minutes)
- add peas, cream, and half of grated cheese
- cook until thickened, 1-2 minutes
- remove from heat, let stand until noodles are done (3 minutes)
- stir in arugula to wilt, and serve
- plate with the rest of the cheese on top
Results: - tasted good! The broth ratio made it a little soupy but not unpleasantly so.
- the arugula is kind of weird to stir in there, it's like, just some leaves. but it does lighten up the dish a bit.
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