A great pasta dish for any occasion:

1. select the arugula if necessary, remove coarse stems. Rinse thoroughly in a colander under running water, drain. Cut the pepper in half, remove the stem and white ribs including the seeds. Then cut into small cubes or possibly rhomboids. Dry the rabbit fillets with kitchen roll and cut into slices just under a centimeter thick.

Cook the pasta according to the instructions on the package in boiling salted water until al dente. Drain, rinse when cool and mix with a tablespoon of sunflower oil or other vegetable oil. Set aside.

In a wok or possibly a large frying pan, toast pine nuts without fat until golden. Remove and set aside. Add remaining oil and heat. Season rabbit pieces and roast quickly, turning. Grate some lemon zest directly on top, squeeze the lemon. Add the juice and cook. Squeeze garlic and add, add arugula and peppers and stir-fry for a minute, turning, until arugula collapses. Extinguish with sauce-half cream and cook until creamy, seasoning as needed.

4. add cooked pasta and just warm. Sprinkle with toasted pine nuts and bring to table on the spot.

Variations:

– Replace sauce half cream with mascarpone. – Use aceto balsamic vinegar instead of juice of one lemon. – If you like it spicier, replace the red peperone with red peperoncini.

Arugula Pasta Dish

Ingredients:

Instructions:

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