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Pasta with arugula and Parmesan cheese

Pikantne Salads Vegetarian Dishes 15 min Easy 32 wyświetleń ~17.69 PLN - (0)
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Description

A light pasta salad combining al dente penne pasta with spicy fresh arugula, creamy Parmesan cheese, and a simple dressing of canola oil, garlic, and lemon juice. The dish has a distinct contrast of textures: firm pasta, crunchy arugula, and delicate cheese shavings. Quick to prepare (about 15 minutes), it’s perfect for a spring lunch, picnic, or as a cold side dish for dinner. Serve immediately, optionally with lightly toasted walnuts or diced tomatoes for freshness and color.

Ingredients Used

Ingredients (10)

Servings:
4
  • Penne pasta 320 g
  • Arugula 120 g
  • Parmesan cheese 80 g
  • Rapeseed oil 30 g
  • Lemon 0.8 szt. (~60 g)
  • Garlic 1 ząbek (~5 g)
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Tomato 1.3 szt. (~150 g)
💰 Szacowany koszt dania: ~17.69 PLN (4.42 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pasta

1

Pour about 3 liters of water into a large pot and place it over high heat. Cover with a lid and bring to a boil. When the water starts to boil, add 10 g of salt (about 1 tablespoon). This will ensure the pasta is well seasoned inside.

Ingredients: Salt
Use a pot with a capacity of at least 4 l so that the pasta has room to move. A lid will speed up the boiling of the water.
2

Pour 320 g of penne pasta into boiling, salted water. Stir immediately with a wooden spoon to prevent the pasta from sticking to the bottom. Cook according to the package instructions, usually 9–11 minutes, until al dente – it should be soft on the outside but have a slightly firm, chewy 'bite' in the center.

Ingredients: Penne pasta
Use a wooden spoon or spatula for stirring. Test the pasta after 8 minutes — take one out and bite it; if the center is slightly firm, it is al dente.
4

One minute before the end of cooking, pour about 100 ml of water from the pot into a cup — it will be needed to thin the dressing and combine the ingredients. Then, drain the pasta in a colander, do not rinse with cold water — we want to keep the temperature and the starch that will help the sauce bind.

Ingredients: Penne pasta
Use a measuring cup or mug to pour out about 100 ml of the cooking water. Do not rinse the pasta unless you are preparing a completely cold salad — here we use warm pasta.

Dressing and preparation

3

While cooking, prepare the dressing: peel and finely chop or crush 1 clove of garlic (5 g). Grate the zest of half a lemon if you want a more intense aroma, then squeeze the juice from half a lemon into a small bowl (about 20–30 ml). Add 30 g of rapeseed oil, 1/2 teaspoon of salt (about 2 g), and 1–2 pinches of black pepper (2 g). Mix vigorously with a fork until you have a smooth emulsion.

Ingredients: Garlic, Lemon, Rapeseed oil, Salt, Black pepper
Use a fine grater to zest the lemon, and for emulsifying, use a small bowl and a fork. If you don't like strong garlic, use half a clove.

Dressing and assembly

5

Immediately toss the hot drained pasta back into a large bowl or the pot in which you cooked the pasta. Pour in the prepared dressing and 2–3 tablespoons of the drained cooking water. Stir vigorously with tongs or two spoons for 30–60 seconds — the starch from the water will create a slightly glossy emulsion coating the pasta.

Ingredients: Penne pasta, Rapeseed oil, Lemon, Salt, Black pepper
Use a large bowl or the same pot to mix more easily. If the sauce is too thick, add another 1-2 tablespoons of cooking water.
6

Add 120 g of arugula in batches — toss in a portion of the leaves, mix for 10–15 seconds, then add the rest. The arugula should slightly wilt from the heat of the pasta but retain its freshness and texture.

Ingredients: Arugula
Use kitchen tongs or two large spoons to mix. Stir briefly so the arugula doesn't wilt too much.
7

Add 60 g of grated or shredded Parmesan cheese and gently mix. If you are using walnuts (optional), toast them in a dry pan for 3–4 minutes over medium heat until they become fragrant and lightly golden — once cooled, chop and sprinkle on top. If you are adding a tomato (optional), cut it into quarters or wedges and mix it in at the end to avoid releasing too much juice.

Ingredients: Parmesan cheese, Tomato
For grating parmesan, use a coarse grater or a vegetable peeler if you want shavings. Toast the nuts over medium heat, keeping a close eye on them — they can burn easily.

Serving

8

Taste the dish and, if necessary, season with additional salt, pepper, or a splash of lemon juice. Serve the portions on plates, sprinkle with extra parmesan, and drizzle with a teaspoon of oil. Serve immediately while the pasta is still slightly warm and the arugula is fresh.

Ingredients: Parmesan cheese, Rapeseed oil, Lemon
Use tongs to aesthetically plate the portions. You can serve a slice of lemon on the side for those who want a more tangy touch.

Fun Fact

💡

Arugula comes from the Mediterranean basin and has long been used as an accompaniment to cheeses and cold cuts. The combination of arugula with parmesan and lemon is an Italian classic that also works wonderfully in Polish variations with local rapeseed oil.

Best for

lekki lunch piknik szybkie spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve the dish slightly warm or at room temperature. For a contrast in textures, add toasted walnuts just before serving. It pairs well with crunchy whole grain bread or a baguette, as well as a chilled white wine (e.g., riesling) or a light beer.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. When reheating, add a few tablespoons of cooking water or fresh arugula after heating to refresh the flavor. Do not freeze — arugula loses its texture.

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