micro arugula, 2 tightly packed cups
1 lb of trofie pasta
1/4 cup of extea virgin olive oil
1 head of garlic, roasted
1/2 cup of burrata
flaky salt
1 tsp red pepper flakes
begin by cutting an entire head of garlic horizontally across the bias. cover in olive oil with a little sprinkle of salt, wrap in some foil and roast in a 350 oven for an hour.
once the garlic is roasted, it should be jammy and easy to squeeze out of it’s papery shell.
now is a good time to cook the pasta. cook according to the packet instructions, minus 2 minutes. make sure to reserve a cup of the cooked pasta water for later.
next add the jammy garlic cloves, the micro arugula and the burrata to blender or food processor and blend on high until smooth. slowly stream in 1/4 cup of extra virgin olive oil and pulse to fully incorporate. the sauce should be thick, creamy, very green and well combined.
add the sauce to a skillet and warm over a low heat.
drain the pasta and add it to the skillet with the sauce. add more pasta water until desired consistency, and stir to combine. the pasta should be well coated and creamy.
serve in your favorite bowl with more burrata, a sprinkle of red pepper flakes, more micro arugula, flaky salt and a good glug of extra virgin olive oil!a vividly verdant and peppery pasta indeed!
