Saturday, August 11, 2012

Fusilli with Tomatoes, Arugula, and Feta

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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