All content copyright Katrina Hall 2008 through 2018

Monday, July 29, 2013

bow-tie pasta with arugula-avocado pesto and goat cheese

What can I say?  Still hot and muggy here in New Hampshire, and my appetite has been just as spotty as a cool breeze.  Mornings are cooler, if you leave the windows open at night, so this morning I woke up hungry, first time in ages.

I was planning to make cookies ( which, in this humidity, instantly fall apart), but somehow segued to this tasty green pasta dish, which ended up being my breakfast. Brunch. Whatever.  It was 11 am:)   This also makes for a nice light supper, perhaps with raspberries and cream for dessert.

I had a little basil, but not enough for basil pesto.  But I had lots of peppery arugula, so mais oui, that could work.  No tahini, no pine nuts, so I stuck with garlic and a little parmesan and a nice new tube of goat cheese.  

What a gorgeous brunch/supper , hope you enjoy!

Makes 2-3 servings.

First, boil up about 1 1/2 cups bow-tie pasta.  Boiling salted water, about 8 minutes, then drain.

In your food processor add:

1/4 cup packed basil leaves
2 fat cloves of peeled garlic
1/4 cup grated fresh parmesan
2 packed cups arugula
1/4 cup olive oil (mild is fine)
salt and pepper

Process the above and taste.  Adjust salt and pepper, and if the arugula is just too strong, add:

1/2 avocado
quick squeeze of lemon juice


About 3 tablespoons crumbled goat cheese

Place a heaping spoonful of green sauce on each plate, add the pasta, and a spoonful of goat cheese, top with a basil leaf and serve.

OR:  you can twirl it all together and serve that way.  Both are lovely.

Drier air tomorrow, I hear, and it can't come soon enough!  Hope you have a sweet day.


La Table De Nana said... the pasta.. basil arugula..avos..
Thank you!
Ah..nights are cooler here August!
It is speeding ahead like a bolt of lightning this precious summer of ours!

katrina said...

I know, I know, Nana! Hang on for dear life before *winter* Merci for your kind comment.

Donna C. said...

Kat, I love the idea of this pesto. And I'm crazy about goat cheese. This one's a real winner!

kellypea said...

I love arugula in a nice green sauce like this. No pine nuts? Also fine! Looks wonderful :) I think I would swell up in that humidity and float away...

katrina said...

Thanks so much, Donna! I've actually come to prefer a pesto without nuts at all, so it worked out. Arugula is my favorite, favorite, green of all! Delighted you liked!

katrina said...

Kelly - ugh ! I melt in 97% humidity, and 90+ degree days. I have no desire to eat, but after several days (weeks, actually), I settled on this. Just love the peppery flavor of arugula, and the tang of goat cheese. Cool, smooth, tasty. Tempted, of course, by your delicious cake, but haven't the energy to try making it. You are something!

News flash - it's cooled down and the humidity is bearable - hooray!! So happy!

Barb said...

It has cooled off quite a bit here -thankfully. I'll try to push this wonderfully cooler weather your way. :-)
This pesto looks so delicious - I love pesto, too. Yum!

Thanks for sharing this, too.

katrina said...

Glad you liked , Barb! Thanks for the cool air - which is loaded with humidity, but I'll take it:)

diary of a tomato said...

2Just what the weather calls for, and one of my all-time favorite pasta shapes to cook with!

katrina said...

Heavenly weather, Diary! I rarely eat pasta but when pesto appears it is a seasonal delight!

Theresa said...