Cavatelli With Radicchio, Arugula And Bacon
|Extra virgin olive oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Chopped fresh rosemary||2 Teaspoon|
|Radicchio head||1 Small, torn into bite- size pieces|
|Arugula leaves||1⁄2 Cup (8 tbs)|
|Crisp cooked bacon slice||1 , drained and crumbled|
|Cavatelli||6 Ounce, cooked and drained (Reserve 2 Tablespoons Cooking Water)|
|Balsamic vinegar||1 Tablespoon|
|Grated parmesan cheese||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. In large nonstick skillet, heat oil; add garlic and rosemary. Saute 2 minutes. Add radicchio; increase heat to medium-high and cook, tossing, one minute. Add arugula and bacon; continue to toss, 30 seconds. Add pasta and vinegar; toss until liquid evaporates.
2. Transfer to large serving bowl; add Parmesan cheese, salt and pepper to taste; toss to mix well. If mixture seems too dry, add reserved pasta cooking water.