Farro Pasta with Wild Arugula Pesto and Ricotta Salata

I think this is my first post since my vacation that doesn’t feature Southern or Caribbean food! I knew I’d snap out of vacation mode and once again source my inspiration from the ingredients and dishes I come across in my day-to-day travels.

Now that farmers’ market season is here, the inspiration is rolling in with far greater frequency than it does during the winter months. Kimball Fruit Farm’s tidy bundles of wild arugula (also known as Sylvetta arugula) inspired this simple, yet bold, pasta dish. If you cannot find wild arugula, readily available baby arugula can be substituted, but the flavor will be milder.

Farro Pasta with Arugula Pesto and Ricotta Salata

1 17 oz. / 500 g box farro pasta*
1 bunch wild arugula (about 6 loosely packed cups of leaves), washed and torn into bits
2-3 cloves garlic, minced
¼ c. /60 mL peppery olive oil
dash hot chili oil**
Generous pinch salt
A few grinds black pepper
1 tomato, seeded and finely diced
2 oz. / 60 g ricotta salata, thinly sliced or shaved

Cook the pasta in salted water. In the meantime, put the arugula, garlic, olive oil, chili oil, salt, and pepper in a blender (Save $66 on Omega Commercial Blender at CHEFS) and puree until a paste is formed, adding more olive oil if necessary.

When the pasta is done, drain it in a colander and add it back to the pot. Immediately pour the arugula pesto over the pasta and toss until all strands are coated. Serve in individual bowls, sprinkling the tomatoes and ricotta salata on top of each portion. This dish pairs well with a dry, full-bodied white wine.

* To purchase ingredients used in this recipe, click the image below:



** I used my homemade Ghost Pepper Oil - it adds a good punch of heat without an overwhelming chili flavor.

Nutritional info: serves eight. 300 calories, 9 g fat, 44 g carbohydrates, 9 g protein.

Ingredient Spotlight - Ricotta Salata

Most people are familiar with ricotta cheese.  Used to stuff pasta and cannoli, ricotta is made from whey left over after cheese production.  When ricotta cheese is pressed, salted, and aged, it becomes ricotta salata.

Ricotta salata is similar in texture to feta, but it is milder and much less salty.  Traditionally used in shaved or grated form to add a finishing touch to dishes, its fresh, milky flavor is a pleasant addition to any salad containing tomato, cucumber, or cold, cooked grains.  Ricotta salata can also be used as a lighter, less pronounced substitute for parmesan or pecorino when finishing a risotto or a simple pasta dish. 

If you are not fortunate enough to live in a city with a large Italian population, ricotta salata may be difficult to locate, as it is not a common or mass-produced variety.  Italian markets, specialty shops and better supermarkets are good sources, but if you cannot find ricotta salata, it can be purchased online.  If you can get your hands on this cheese, do try it in the recipe below!


Spaghetti with Fresh Tomatoes, Green Onions, and Ricotta Salata

1 lb. spaghetti or linguine
splash olive oil
2 garlic cloves, minced
2 pounds fresh tomatoes, diced
1/2 cup dry white wine
4 green onions, sliced into rings
salt and pepper to taste
ricotta salata*

Cook the pasta.  In the meantime, heat the olive oil in a large, heavy-bottomed pan over medium heat.  Add the garlic and cook until the garlic becomes fragrant, approximately 3-5 minutes.  Do not let the garlic burn.

Add the tomatoes and the wine.  Cook for 10-15 minutes, stirring occasionally until the liquid has reduced and the tomatoes begin to break down. 

Add the sliced green onions, salt, and pepper.  Cook for about five minutes, or until the onions' flavor has mellowed a bit.  Do not let them become soft and mushy. 

Drain the cooked spaghetti and dress it with a splash of olive oil.  Divide the cooked pasta among plates, and spoon the sauce over the hot pasta.  Using a vegetable peeler, shave your desired amount of ricotta salata over each individual bowl. 

* If you cannot find ricotta salata, it can be purchased online.