There is little point in growing a garden if one doesn’t use the produce.
Yesterday I made the first pick of arugula and sugar snap peas for a classic dish with farfalle.
Preparation is done while the pasta is cooking and the result makes the effort worth it.
Put six ounces of dry farfalle pasta on the boil for 12 minutes or until al dente.
While the pasta is cooking clean the sugar snap peas, removing the vein, and slice thinly. Next, roughly chop the arugula. Set both aside.
Cut ten grape tomatoes in half and set them aside. We get grape tomatoes from the warehouse club, although the first flowers are appearing on the tomato plants in the garden. It won’t be long before we have home grown cherry and grape tomatoes.
Remaining ingredients include a scant quarter cup of lemon juice, one cup Parmesan cheese, a generous tablespoon of granulated garlic, and 2 knobs of butter.
Cut the butter into small bits and place in a large bowl. Dump in the drained pasta and gently mix to melt the butter. Next add the lemon juice, peas and arugula and mix until incorporated. Finally, add the tomatoes, cheese and garlic mixture and mix together until the cheese coats all of the pasta. Salt and pepper to taste and serve. Makes 2-3 servings.
Seasonal side dishes include a lettuce salad with kohlrabi, spinach and kale or steamed asparagus.
I must be the worst food writer in the world as I neglected to take a photo of the finished dish. Suffice it to say it tasted like spring.