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Arugula, Gorgonzola, and caper pasta

After our very wet spring, the weather is starting to dry and heat up. The arugula in the garden started bolting, so I needed to figure out what to do with it right away. I decided on a simple pasta recipe that combined some things I already had on hand.

I used all my bolting arugula–five small┬áplants. They didn’t provide a huge amount of leaves, but it was enough.

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For the sauce, I very loosely followed this recipe that I found via a Google search.

I used veggie penne because that’s what I had available (I like to sneak in extra vegetables when I can). For the sauce, I used a bit of milk (measuring is not really my thing) and 2 or 3 ounces of Gorgonzola, stirred until the cheese was pretty much melted, then added some capers, the pasta, and the arugula and stirred until the pasta was coated and the arugula was melted. Super easy. I think this might have been even better with mushrooms, though, so I’ll try that next time.
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After a slow start to the garden, I am thrilled to have finally had my first meal this year with produce I grew myself!

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