Can I Get the Recipe? Week 23, Vol I, Dec 11, 2009 Recipe

Ingredients

• Fettuccine with Arugula Puree and Cherry Tomato Sauce
• Curry Up! Chicken
• Slow Cooker Nova Scotia Seafood Chowder
• Bacon and Potato Frittata
• Tofu Pad Thai with Sweet Chili Sauce
• Dessert of the Week:
• Pecan Pie Bars
• Snack of the Week:
• Old Time Gingersnaps
• Dinner One: Fettuccine with Arugula Puree and Cherry Tomato Sauce
• Recipe from Ruth Reichl’s Gourmet Today
• Prep Time: 15 min /Total Time: 30 min, Serves 4
• Can I Get the Recipe Tip: Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
• Ingredients – Arugula Puree:
• 2 tablespoons pine nuts, lightly toasted and cooled
• 5 oz baby arugula, coarsely chopped (7 cups)
• 1/2 cup extra-virgin olive oil
• 1/2 oz finely grated Pecorino Romano
• 1 teaspoon salt
• Ingredients – Cherry Tomato Sauce:
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed with side of a large knife
• 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
• 3/4 teaspoon salt
• 1 lb dried fettuccine (not made with egg)
View Full Recipe at Can I Get The Recipe