Ingredients
- 1 pkg Anna Mezzi Rigatoni (1 lb)
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), reserve liquid
- 3 cups Arugula
- 1 Shallot, minced
- 2 cloves Garlic, minced
- 1 Lemon, juiced
- 1/3 cup Cento Imported Extra Virgin Olive Oil
- 1/4 cup Cento Pignoli Nuts
- 1/2 cup Parmesan Cheese, grated
- 1 tsp Cento Crushed Red Pepper
- 1 tsp Cento Italian Seasoning
- 1 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Cento Ground Black Pepper
Directions
Cook pasta in salted water until al dente according to package directions. Drain and allow to cool slightly. In a small bowl, make the dressing by mixing lemon juice, garlic, shallot, parsley, red pepper flakes, Italian seasoning, salt, and pepper. In a large bowl, combine the cooked pasta, artichokes, arugula, Parmesan, and pine nuts. Pour the dressing over the salad and toss until evenly coated. Finish with additional Parmesan before serving. Serve slightly warm or chilled. Serves 4-6.
