|Simple, quick and delicious|
When an Italian produce vendor at my Sunday market suggested trying his favorite pasta dish using arugula as the main ingredient, it was hard to resist. That was last winter. Since then, this dish has become a family favorite and it couldn't be simpler. It's also what I whipped up today when my daughter and her two hungry friends came home, in the rain, for lunch.
Arugula and Spec Pasta
Here's what you will need:
1 lb of pasta - I happen to like penne regate or reginette (flat, wide & curly edged)
2 - 4 garlic cloves - minced
3 oz arugula - washed and dried
3 oz (about 6 slices) speck, prosciutto or other dried ham - cut into thin strips
2 - 4 oz Extra virgin olive oil
1 tbsp sweet butter - slivered (optional, but I love the flavor this brings)
While the pasta is cooking, place the arugula, 1/2 the minced garlic, 1/2 the olive oil, the butter slivers, salt and pepper onto a serving platter.
|Topping the arugula: butter slivers, salt, pepper & garlic|
When the pasta is al dente, drain it and put it all right on top of the arugula in the platter. Put the rest of the olive oil, garlic and all of the speck on top of the hot pasta, then toss. You can add more arugula if you wish. Adjust the salt and pepper, toss again and serve.
Delicious with a light Southern Rhone, a dry Rose, a Pinot Gris from Alsace, or just about any Italian white wine including Prosecco because it is pasta after all.. winter clementines are perfect for dessert.
PS: This dish is just as flavorful without the speck for you vegetarians, and it works equally as well vegan style - without butter or Parmesan.