Fettuccine With Fennel and Arugula

• 1 bunch arugula
• 1 bulb fresh fennel
• 3 tablespoons extra-virgin olive oil
• 3 scallions, chopped
• 2 cloves garlic, minced
• 1 cup peeled, finely chopped tomato (use fresh or well-drained canned tomatoes)
• Salt and freshly ground black pepper
• 9 to 10 ounces fresh fettuccine
• Freshly ground Parmesan cheese

1. Rinse and drain the arugula.
2. Tear the leaves from the stems and discard the stems.
3. Set leaves aside.
4. Cut the tops off the fennel bulb.
5. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices.
6. Set aside.
7. Heat the oil in a large skillet.
8. Add the scallions and saute until just tender.
9. Stir in the garlic.
10. Add the sliced fennel bulb and continue to saute until the fennel is tender.
11. Add the tomato and cook for about 10 minutes.
12. Season to taste with salt and pepper.
13. Remove from heat.
14. Bring a large pot of salted water to a boil.
15. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil.
16. Drain the fettuccine.
17. Reheat the sauce.
18. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top.
19. Serve with Parmesan cheese on the side.

arugula, fennel, extravirgin olive oil, scallions, garlic, tomato, salt, fresh fettuccine, freshly ground parmesan cheese

Taken from cooking.nytimes.com/recipes/2350 (may not work)