Cavatelli With Radicchio, Arugula And Bacon Recipe
Ingredients
| Extra virgin olive oil | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Rosemary | 2 Teaspoon, chopped | |
| 1 small head radicchio, torn into bite- size pieces | ||
| Arugula leaves | 1/2 Cup (16 tbs) | |
| 1 slice crisp cooked bacon, drained and crumbled | ||
| Cooked | 6 Ounce, drained | |
| Balsamic vinegar | 1 Tablespoon | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. In large nonstick skillet, heat oil; add garlic and rosemary. Saute 2 minutes. Add radicchio; increase heat to medium-high and cook, tossing, one minute. Add arugula and bacon; continue to toss, 30 seconds. Add pasta and vinegar; toss until liquid evaporates.
2. Transfer to large serving bowl; add Parmesan cheese, salt and pepper to taste; toss to mix well. If mixture seems too dry, add reserved pasta cooking water.
2. Transfer to large serving bowl; add Parmesan cheese, salt and pepper to taste; toss to mix well. If mixture seems too dry, add reserved pasta cooking water.
Chef
