Friday 27
July
Because
we have a ton of re-seeded arugula in the garden, we hit on this recipe. We also
used our garden garlic and paisano tomatoes.
But like all Bon Appetit recipes, it needed a lot of adaptation before it passed
muster. We fried 5 chopped
scallions, whites first and then greens, but didn't then add the chopped garlic,
which would have burnt in a flash.
We quartered our little tomatoes, so they needed to cook about 4 minutes
not 7. Then we added the garlic
and arugula and let them cook a few minutes before the pasta was done, so the
greens could wilt and sweeten thoroughly.
Finally, we threw the feta in the pan before tossing the pasta in, so it
could melt and meld.
In the end, a good
thing to do with abundant arugula.
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