Right now, the arugula is beautiful in the garden. There is plenty of it, and it’s still tender, as well as spicy. Last week, I used my arugula in a salad. But, tonight, John used our share of Saturday’s harvest in one of our favorite pasta recipes, “Pesto of Sundried Tomatoes with Arugula”. The book Pasta Fresca by Viana La Place and Evan Kleiman features very simple, delicious pasta recipes and this is one great example, from their section on “Pasta with Raw Sauces”. Note that, in the printed recipe, John changed the “3/4 cup” sundried tomatoes to “entire jar (8 oz)”. We use sundried tomatoes from Trader Joe’s, though the cookbook authors urge readers to make their own. I’ve not done that yet, though I understand that tomatoes can be readily oven-dried.
As you can see, this dish is very colorful and, with the spicy arugula, sweet sundried tomatoes, dried hot pepper, and garlic, it has a lot of flavor! It’s also vegetarian, as are many, though not all, of the Pasta Fresca recipes.
