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Truffled Pasta With Potatoes And Arugula

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salad nut free vegetarian mothers' day lunch


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1 1b. (16 oz.) Casarecce pasta

3 medium Yukon Gold potatoes, diced

1 tablespoon olive oil

1 cup vegetable broth

1/2 cup onion, chopped

2 garlic cloves, minced

1 cup fontina cheese

2 oz. goat cheese

2 cups arugula

pepper to taste

White truffle oil to taste (about 2 tsp.)

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