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:
Optional:
1/2 avocado
quick squeeze of lemon juice
Topping:
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.
11 comments:
Katrina..love the colors..love pasta.. basil arugula..avos..
Thank you!
Ah..nights are cooler here also..like August!
It is speeding ahead like a bolt of lightning this precious summer of ours!
I know, I know, Nana! Hang on for dear life before *winter* Merci for your kind comment.
Kat, I love the idea of this pesto. And I'm crazy about goat cheese. This one's a real winner!
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...
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!
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!
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.
Glad you liked , Barb! Thanks for the cool air - which is loaded with humidity, but I'll take it:)
2Just what the weather calls for, and one of my all-time favorite pasta shapes to cook with!
Heavenly weather, Diary! I rarely eat pasta but when pesto appears it is a seasonal delight!
Great!
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