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:
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.