Need a sauce suggestion for arugula pasta

[Ono Loa]

a friend of mine sent me some dried pasta with arugula in the dough. She also sent me some squid ink spaghetti too.

what kind of condiment would you suggest for these kinds of pasta ?

i have NO clue what to do with the arugula pasta.

usually when i make a sauce i like to have things in it like meat or vegetables. so just plain olive oil and and cheese wouldnt be something i would want to put on the arugula pasta.

any suggestions would be most appreciated.

thanks

Edited April 5, 2010 by Ono Loa (log)

[heidih]

I would boil up a few noodles for a taste test if they are not all nested together. That way you would see if the bitter bite of the arugula comes through in the cooked pasta or if you are just dealing with a green pasta like spinach. Let us know.

[Nayan Gowda]

Heating destroys the pepperiness of arugula/rocket, so just sauce it like you would any other pasta verde.

[barbie]

You could cook a pasta salad with cherry tomato, ricotta or parmesan and parma ham. How does it sound?

[Lapin d'Argent]

We often add arugula to our basic butter-cream-parmesan sauce for pasta, so any basic butter, cream, and cheese type sause would be delicious!

[Ono Loa]

I hope the flavour of the aurgula comes thru in the pasta but i'll have to see if it does. what a waste if it doesnt... why bother putting it in there if it has no flavour at all. LOL

i'll let you know. thanks for the suggestions.

[OliverB]

some garlic, olive oil and parmesan, maybe red pepper flakes if you like. Add some more greens, I'd even use fresh arugula. The black pasta is more a visual thing, looks nice with white sauce or made as above. I actually have to find me some squid ink to make my own, not easy to find.

[godito]

I hope the flavour of the aurgula comes thru in the pasta but i'll have to see if it does. what a waste if it doesnt... why bother putting it in there if it has no flavour at all. LOL

i'll let you know. thanks for the suggestions.

Did you taste it already? It's my experience that colored pasta is just that: colored pasta. The vegetable (or whatever) is added for dramatic effect more than flavor. Some notable exceptions: spicy hot pasta, saffron pasta and to some extent squid ink pasta. Most green vegetable pasts that I've come accross (or even made) have a very mild vegetable flavor, which is usually lost with the sauce.

I would try to add wilted arugula to the pasta (olive oil, arugula, a little garlic, maybe some cherry tomatoes and peperoncino flakes). Or, instead of arugula, for something more bitter and nicer in color, wilted radicchio