Rich & Easy Roasted Potato & Arugula Pasta | Earth Eats

Potatoes and pasta sounds like a long shot, but trust us on this one.

Arugula is all over the place this time of year, so why not make it the star of an easy weeknight dinner?

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Music - Universal Production Music
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Ingredients:
1 package of medium pasta (gemelli is preferred, but penne, bow ties or fusilli will do)
One large container of arugula, or 5-6 cups of trimmed and clean leaves, loosely packed.
3 Tablespoons of olive oil
4 red potatoes (or yukon gold) cut in half then sliced into quarter inch slices
3-4 tablespoons of lightly toasted pine nuts
¼ cup of grated parmesan

Instructions:
Start the water for the pasta, and salt it generously. Preheat the oven to 400F. Toss the potatoes with 1 Tablespoon of olive oil, then sprinkle salt and pepper over the potatoes. Arrange on a baking sheet and roast in the oven for 15 minutes or so, or until brown on the outside, and tender on the inside. Turn them halfway into the cooking, for even browning.
Meanwhile, cook the pasta. Once it is ready, drain it and return the pasta to the cooking pot. Immediately add the arugula, the remaining olive oil, and toss to coat and to evenly distribute. Add the roasted potatoes and toss again. Add plenty of salt and pepper to taste. Serve right away, topped with pine nuts and grated parmesan. Feel free to add more olive oil, if desired.

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