Whole Wheat Pasta with Arugula, Walnuts and Cheese

After I developed this recipe, I found a photo from Colleen McConnell AKA Culinary Colleen (twitter, website) which pretty much looks like what I had in mind.


Sally wrote me this evening that the November 5 farm share from Glade Road Growing will  "0.38 lbs of arugula (large leaf but still tasty for wilting)" and a bulb of garlic--which made me think "Pasta!"  In a way, this is a deconstructed pesto. If you want more protein, you can add 2 cups of  cooked white beans or garbanzos. 

BTW, we can also expect

1 bunch of bok choy
1 bunch haukerai salad turnips with greens
0.8 lbs broccoli (last of the season, small crowns)
3-4 green Carmen peppers
2 small poblanos (last of the season)


Serves 4

Wash, drain and coarsely chop arugula.

Smash, peel and mince 3 cloves garlic

Zest 1/2 fresh lemon and reserve.  Squeeze juice (remove any seeds) into a spouted measuring cup

Shave 4 oz. Asiago cheese into curls with a vegetable peeler

In a seasoned cast iron skillet lightly coated with extra virgin olive oil toast 1 cup of walnuts and remove to a bowl.

Saute garlic with 1/2 teaspoon red chili flakes until garlic in 2 TB extra virgin olive oil until lightly browned,  Stir in lemon zest and remove from heat.

Bring 1 1/2 quarts of salted water to a boil in a stainless three quart pot with a built in steamer  of and cook 1/2 # spaghetti or angel hair whole wheat pasta until al dente.  If you are using beans add to pasta to warm through.  Drain through arugula to wilt.

Divide among 4 bowls.   Season with salt and  freshly ground pepper and lemon juice  to taste.

Top with the seasoned oil, walnuts and cheese.