3.-11…Once more with
Arugula
Thanks to dear Christy I
have a stash of fresh, home grown arugula to cook with tonight. Looking to come up with a new arugula-pasta dish, I decided
on the following.
INGREDIENTS:
Al Dente fettuccine
Arugula, coarsely
chopped
Cherry tomatoes, cut in
half
Celery
Garlic and onion
Pitted Kalamata olives,
coarsely chopped
Fresh parsley
Dry basil and oregano
Olive oil
Red wine vinegar
Fresh lemon juice
Bacon, chopped
PROCESS:
Cook the bacon and set
aside to drain.
Place the tomatoes,
garlic, onions, olives, celery and herbs in a bowl and mix in the olive oil,
lemon juice and a splash of vinegar.
Allow to sit for about 15-20 minutes, then mix in the arugula.
Place the cooked pasta
in a serving bowl and mix in the “sauce”.
Add pasta water if needed, drizzle with olive oil and sprinkle with the
bacon before serving.
COMMENTS:
This was not quite as
good as the last arugula dish I posted…but still rates an 8 or a 9 and I don’t
hesitate recommending it.
Making the dinner even
better was having Stef and David sitting across from us and sharing our food
and wine. I would have to say that
the conversation was as good as, if not better, than the pasta.
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