Lettuce Patch Gardens

Sustainably grown artisan vegetables

Colorado Springs, Colorado

Arugula Pasta

 8 ounces  pasta (penne bowtie or medium shells work well)

 4 cups  coarsely chopped arugula

 1 tablespoon  butter

 1/4 cup  dry bread crumbs -- preferably coarsely chopped, dry, leftover bread

 7 cloves  garlic, minced

1/4 cup  virgin olive oil

Coarsely ground black pepper, to taste

Parmesan Reggiano, grated

Cook the pasta in 3 quarts of boiling water until a1 dente. Reserve 1/4 cup of the pasta water. Drain the pasta and place in a warmed serving dish. Stir in the butter. Cover and set aside.

Cook the garlic in the oil in the same pan until golden. Add the arugula and stir until wilted. Stir in the bread crumbs, the reserved pasta water, and the pasta until thoroughly combined.

Return to the serving dish. Sprinkle with pepper and Parmesan Reggiano and serve immediately.

Arugula cooks up like spinach but has its own special flavor, and the coarsely chopped bread crumbs in this recipe absorb the garlic/oil flavors, adding an interesting texture.

From: A Celebration of Herbs: Recipes from the Huntington Herb Garden

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