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Whole Wheat Linguine with Rocket, Scallions, and Breadcrumbs Print Email

3-4 TBS Olive Oil
1 bunch fresh Scallions (spring onions) chopped, using green tops
1/2 tsp Sea Salt
1/4 tsp Red Pepper Flakes
1 big bundle (6oz) Rocket (a.k.a. arugula, roquette, rucola) coarsely chopped
1 cup toasted bread bits, cut or torn into smaller-than-bite size pieces
4 oz. grated Pecorino Romano

1/2 lb. Whole Wheat Linguine

Heat skillet and add olive oil. Stir in scallions, salt, and red pepper flakes. Saute for about 3 minutes, until scallions become soft and translucent.
Add coarsely chopped rocket and remove from heat.

Bring a large pot of lightly salted water to a boil, and cook linguine for 10 minutes—al dente. Drain, and reserve one cup of pasta water. Return pasta to the pot and add the scallion-rocket mixture. Toss well, adding a little pasta water as you stir. The greens should coat the linguine well, continuing to collapse from the residual heat.

Sprinkle in toasted bread bits and grated cheese. Dress with a little more olive oil, if you like. Taste for salt and serve.

Serves 4
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