We all gotta eat, right?
I know that sometimes after a long day on the farm tending those beautiful flowers we're growing the last thing we want to do is start a big cooking project in the kitchen. I've had enough heat for the one day, thank you very much.
Let's make something healthy, fresh, pretty, quick, and most of all satisfying. I vote for a pasta dish with arugula and tomatoes. Arugula, or Rocket as it's known in Great Britain, is an easy and fast growing cool season green; plant it in your vegetable garden by the house. The peppery taste is a real winner. Here's a recipe I hope you'll enjoy.
Tomato and Arugula Pasta
6 C cherry tomatoes
2 tsp minced garlic
1-1/2 tsp salt
1/2 tsp ground black pepper
1/3 C extra virgin olive oil
7 oz medium pasta of your choice
1 C arugula leaves (if older then strip off the stems)
3 T grated or shaved parmesan
Combine tomatoes, garlic, salt, pepper, and olive oil in a bowl.
Cook pasta according to package directions. Drain.
In a large bowl, toss the pasta immediately with the tomato and arugula mixture, which will wilt
Add the cheese and serve.