Never used arugula in a hot dish? Find some and don't know what to do with it? Or just looking for an awesome new dinner idea? Read on - I promise, this is the best thing I've made (or eaten) in weeks.
Excited to see local arugula still at the markets (Honey Run at Pearl Alley, Tuesdays and Fridays), I bought a ton, sure I would use it all for a few quick salads with beets and goat cheese. Then beets became scarce and I didn't know what to do. Fortunately I remembered one of my cookbooks has a pasta recipe using arugula that I'd wanted to try for a while.
The recipe is Pasta with Lentils and Arugula from Everyday Food. Rather than violate copyright and reproduce it here, you can find the instructions at this link. Through some magic involving excess cooking water and Parmesan, this veggie-heavy pasta dish is creamy and incredibly well balanced, despite the potentially strong flavor of arugula. It uses up those last few tomatoes in the garden, and adds a healthy dose of lentils, because you know you feel guilty you have them in the pantry and never use them. I substituted gemelli for the orichette, but any non-tubular short pasta would work well.
Make this!
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