1 lb of cooked farfalle pasta*
2 Tbs olive oil or 2 Tbs butter
10 cloves of garlic, sliced thinly
2 ½ -3 cups of half & half
1 cup fresh flat leafed parsley, chopped
2 cups Arugula, chopped
2 Tbs fresh rosemary, chopped, fine
1 cup of Parmegiano Reggiano, grated
Salt and pepper to taste
1. Heat a large sauté pan over low heat with olive oil the sliced garlic. Cook the garlic until lightly browned, about 3-5 minutes.
2. Add the half & half to the garlic and bring to simmer over medium-high heat. Simmer for 3 minutes.
3. Add the chopped herbs and simmer for 2 minutes.
4. Add the cooked pasta and cheese and gently toss to combine. Heat for 1- 2 minutes to allow the pasta to absorb some of the sauce and enhance the flavor of the pasta. Season with salt and pepper to taste.
Cooking Pasta Ahead of time:
Cook your pasta aldante (until there is a slight bite to it).
Strain the pasta and run cold water through it until it is cooled. Strain well.
Put the cold pasta in a plastic bag and add 2 Tbs of olive oil. Seal the bag and squish to coat the pasta with the oil. Refrigerate.
Heating Cooked Pasta:
Fill a large pot with water and bring to a boil.
Just before serving drop the cooked pasta into the boiling water and immediately pour the pasta into a strainer. Serve with sauce.