The pasta with potatoes and arugula in cream sauce has the strong and intense flavor of arugula (especially the kind that grows wild in the fields), sweetened with potatoes and further with cream, which makes this dish creamy. An absolute must-try pasta dish.
In spring, when the days get longer and the afternoon sun warms, it’s nice to take walks in the suburbs away from the city. It often happens to find fresh arugula in the fields and you get the urge to pick it for use in the kitchen.
It is used both raw and cooked. Cooked together with pasta or raw generally to enrich mixed salads.
My proposal is an easy recipe with ingredients that are often at hand in the house.
It cooks in a short time, about half an hour, and the preparation does not require much effort either.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 9 oz pasta (shell shape)
- 1 bunch arugula
- 3 potatoes (medium)
- 1 clove garlic
- as needed extra virgin olive oil
- cooking cream (5 oz (one package))
- as needed Grana Padano cheese, grated
Tools
- Pot
Steps
Buy arugula seeds to plant HERE on Amazon
Preparation:
Peel the potatoes, cut into cubes and brown in the pressure cooker with a little extra virgin olive oil along with finely chopped garlic and salt.
Close the pot and cook for five minutes, counting from when the maximum steam is reached.
Trim the arugula, removing yellowed, dry leaves, and wash in a bowl.
Open the pressure cooker and add the arugula to the potatoes. Stir until it wilts for two/three minutes.
Boil the shell pasta in a pot of salted boiling water for about ten minutes.
Drain the pasta al dente and add it to the pressure cooker with the cream and a bit of grated Grana cheese.
Stir and serve the “Pasta with Potatoes and Arugula in Cream Sauce” hot and tasty.
Pasta with Potatoes and Arugula in Cream Sauce
For this recipe, it’s best to use fresh seasonal arugula when possible, but if you can’t find it, use the packaged kind.
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