Recipe - Whole-Wheat Spaghetti With Goat Cheese And Arugula

3 Red onions; cut or sliced up thin,
plus
; additional red
; onion, minced fine,
; for garnish
6 Garlic cloves; cut into thin
; slivers
3 tablespoon Olive oil
One half pound Wholewheat spaghetti
Three fourths cup Soft mild goat cheese such
as Montrachet; (about 6
ounces)
4 bn Arugula; (about 1 pound),
the
; stems discarded and
; the leaves washed
; well, spun dry, and
; chopped (about 8
; cups)
One half cup Walnuts; toasted lightly and
; chopped
1/3 cup Freshly grated Romano or
Parmesan
One half cup Finely shredded fresh basil
or parsley
; leaves

In a large skillet cook the cut or sliced up onions, the garlic, and salt and pepper
to taste in the oil over moderate heat, stirring, until the onions are
golden around the edges, remove the skillet from the heat, and keep the
mixture warm. In a kettle of boiling salted water cook the spaghetti until
it is al dente, reserve One fourth cup of the cooking water, and drain the
spaghetti well. In a serving bowl whisk the goat cheese with the reserved
cooking water until it is melted and the mixture is smooth, add the
spaghetti, the onion mixture, the arugula, the walnuts, the grated cheese,
the basil or parsley, and salt and pepper to taste, and toss the mixture
well. Garnish the pasta with the minced onion.

Serves 4.

Gourmet October 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.