Pasta With Potatoes and Arugula (Rocket)

fluffernutter's Note:

The combination of arugula, feta, garlic and pepper flakes creates a flavor bonanza that's far more than the sum of its parts. A perfect use for tough arugula, since a little cooking tenderizes it without driving out flavor.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 medium red potatoes (about 1 cup) or 1 medium yukon gold potato, diced (about 1 cup)
• 2 cups packed chopped arugula leaves (about 7 ounces)
• coarse salt
• 1 1/2 cups uncooked pasta, such as orecchiette
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, peeled and thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup grated sheep's milk cheese, such as feta

Directions:

1. Cooked the potatoes in boiling salted water for 3 minutes.
2. Add the arugula and cook 2 minutes longer.
3. Add the pasta and cook 9 to 10 minutes until tender.
4. Heat the oil in a small saucepan over low heat and cook the garlic and pepper flakes for 1 minute until garlic is golden.
5. Drain the pasta mixture and add the oil mixture and mix well.
6. Top with cheese and serve at once.