I searched this website for arugula and found I’ve written about farfalle with arugula several times. It is my go-to spring dish, and now that one of us is vegan, I moved it to the breakfast rotation instead of supper. Properly made it is a taste sensation.
I haven’t written about the dish the same way over the years. That is, the “recipe” keeps changing. This iteration was pretty good, so at the risk of being repetitive, here goes:
Put water on the stove to boil. Measure one and a half cups dried farfalle and put it in the water once it is at a rolling boil. Set the timer for 12 minutes.
On the cutting board, tear up a good handful of arugula and remove the thick stems. De-vein 10-12 sugar snap peas and cut them in half across the length. Measure half a cup of grated Parmesan cheese.
Put a generous tablespoon of extra virgin olive oil in a mixing bowl. Add a teaspoon of ground, black pepper and a couple of grinds of sea salt.
When the timer goes off, add the sugar snap peas to the boiling pasta and let it go for another 60 seconds or so. Collect a quarter cup of pasta water and drain the pasta and peas.
Pour the pasta and peas into the mixing bowl and begin gently mixing. Add the pasta water and continue to mix. Finally, add the arugula and mix until incorporated. While I used the word “mix” a couple of times in a row, don’t mix it to death. You want the arugula leaves to look like what they are.
Serve immediately. If a person is going to garden, they have to have recipes to use up the produce. This is one of my ever-changing favorites and a Spring classic.