It’s been raining most of the day and the thermometer under the eave against the garage’s north wall says 35”F. But inside the unheated greenhouse against the garage’s south side, arugula and winter mustard are rebounding after January’s cold snap.
There’s enough arugula to do a light cut which easily filled a big bowl.
It’s the first fresh greens from the garden in a couple months! I’m hungry and can’t wait to eat some. No other greens are ready to make a salad, so I’m going to make one of my favorite pasta dishes. I love making it with arugula, but it’s also good with other greens and herbs. Also, it’s easy and quick.
Boil up enough water to cook as much of your favorite pasta as is needed to feed the crowd. Cook the pasta in boiling water for ten minutes. While the pasta is cooking, heat up a fry pan with some butter or olive oil and drop in some pressed or finely chopped garlic. Throw in a large handful of chopped arugula for each person to be fed (the amount can vary according to how much is available and how much you like the stuff). Stir it around until the arugula wilts, then turn off the heat. Drain the pasta as soon as it is done. Add the arugula mixture and a handful of grated cheese (sharp cheddar, asiago, blue (use less), and/or parmesan) for each person to be fed. A bit of half-and-half, cream, or sour cream can be nice to bind it all together. Sprinkle some salt and pepper, and serve.