Ingredients
5
tbsp extra-virgin olive oil
1
tsp finely grated fresh lemon zest
9
oz arugula, trimmed (6 cups)
4
oz smoked mozzarella, cut into 1/2-inch dice
Directions
1.
Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
2.
While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
3.
Reserve 1/2 cup cooking water and drain pasta in a colander.
4.
Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
5.
Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.
New-York Restaurants
