This recipe is based on <a href=/articles/2013/09/nutrition-pov-pillar9>Equinox Nutrition Pillar Nine</a> — Eat Locally, In-Season and Organic Whenever Possible — and was created by the culinary minds at the <a href=http://www.tastingtable.com/index.htm target=_blank>Tasting Table</a> Test Kitchen.Gluten-Free Pasta Agrodolce with Cubanelle Peppers and Arugula Serves 4 Ingredients: 1 tbsp. plus 2 teaspoons extra-virgin olive oil, divided 2 large garlic cloves, very finely chopped 1 medium shallot, thinly sliced into rings 4 Cubanelle peppers--halved lengthwise, seeded and thinly sliced ½ c. dry white wine 2 tbsp. plus 1½ teaspoons champagne vinegar 4 thyme sprigs, leaves removed and roughly chopped 2 tsp. kosher salt, plus extra for cooking the pasta 8 ounces gluten-free pasta 4 c. baby arugula ¼ c. toasted pine nuts, roughly chopped Directions: 1. In a large nonstick skillet set over medium heat add 2 teaspoons of the olive oil, the garlic and shallot and cook, stirring often, until the shallot is soft, about 4 minutes. Add the peppers, white wine, vinegar, thyme and salt and cook until the peppers become limp, about 8 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve ¼ cup of the pasta cooking water, then drain the pasta in a colander and add it to the peppers in the skillet. 3. Add the remaining 1 tablespoon of olive oil and the pasta water to the pasta, using tongs to combine. Add the arugula and toss to wilt, then turn the pasta out onto a platter. Sprinkle with the pine nuts and serve.