1# rabbit strips
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/2 tsp. paprika
1 T olive oil
8 oz. pasta such as macaroni, cellentani
1 cup chicken broth
Preheat oven to 400°. Sprinkle rabbit with salt, pepper, and paprika. Heat oil in a 12-inch cast-iron skillet , place rabbit in skillet; reduce heat to medium, and cook, turning occasionally, until rabbit is lightly browned and just cooked through. Transfer rabbit to a plate; discard drippings.
Prepare pasta according to package directions. Toss with chicken broth and 3 Tbsp. arugula pesto. Add pasta mixture to skillet and add rabbit. Bake covered at 400° for 25 to 30 minutes. Dollop with additional arugula pesto.
Arugala Pesto: Process 2 cups firmly packed arugula, 1/2 cup firmly packed fresh flat-leaf parsley, 1/2 cup olive oil, 2 garlic cloves, 1/4 cup grated Parmesan cheese, 2 Tbsp. water, 1 tsp. fresh lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor until smooth. Refrigerate up to 1 week.