I used the wild arugula (Rucola selvatica ) growing in my garden in a recipe that I made for tonight's dinner.
The smell of the arugula when I picked it was intoxicating, and more intoxicating still was the aroma of the herb when I heated it in the pan with garlic and butter.
I was just cooking for one tonight, so I offer measurements for the solo cook/diner.
Pasta with Wild Arugula White Beans and Walnuts
- 1 cup Farfalle (bow-tie pasta)
- 1/2 cup wild arugula (or whatever you have)
- 1/4 cup cooked white beans (may use canned)
- 1-2 cloves garlic, chopped
- 1/4 cup chopped walnuts
- 1 Tb. butter or olive oil
- 1TB. Grated Parmesan cheese (optional)
- Kosher Salt
- Boil the pasta in salted water until al dente.
- Drain the water and put pasta back in pan over a low heat.
- Add the butter or olive oil and garlic and heat until you can smell the garlic.
- Add the wild arugula and cook until wilted.
- Add white beans and walnuts and heat through.
- Add a grind of pepper.
- Plate up and sprinkle with Parmesan, if desired.
This makes a hearty and satisfying serving for one.