Lightly adapted from Mario Batali’s Farfalle with Sun-dried Tomatoes and Arugula
This is one of those dishes that is so simple and easy to throw together yet somehow feels sophisticated. Simultaneously fresh and comforting, it’s a bit like a lighter, updated version of that 90’s Italian American restaurant staple, the pasta primavera. Pasta, peas, and wilted arugula are coated in a silky, garlicky, almost creamy sauce, though there’s no actual cream or cheese here (or cashews or nut milk for that matter; this is a vegan blog after all). Instead olive oil, sun-dried tomatoes, vegetable broth, and nutritional yeast combine to make a sort of a magic– a small glittering sea of umami richness.
*I prefer the more flavorful oil-packed sun-dried tomatoes here, but you can certainly substitute the dry kind. Just be sure to rehydrate first by covering in hot water and soaking for about ten minutes, then draining.
12 oz pasta
1 cup frozen peas, preferably petite
EV olive oil
5-6 cloves of garlic, thinly sliced
pinch of red pepper flakes
¼ cup sun-dried tomatoes, preferably the oil-packed kind, cut into slivers
1 cup vegetable broth, divided
2 tbsp nutritional yeast
4 cups arugula
sea salt and black pepper
- Cook pasta in salted water according to package directions; set a timer for cooking time. When there is one minute left on the timer, add the peas. Cook pasta and peas together for remaining minute and then drain.
- Meanwhile, drizzle some olive oil into a large pan and cook garlic and red pepper flakes over medium low heat for a few minutes, watching closely and agitating frequently, until fragrant.
- Stir in sun-dried tomatoes, a ¼ cup of the vegetable broth, and nutritional yeast. Cook for about 3 minutes, stirring now and then, til thickened.
- Stir in the arugula and the rest of the broth. Cook for another couple minutes, letting arugula wilt. Combine with pasta and serve.
Yield: About 4 servings