I just finished giving a Summer Cooking Class and thought I would share one of the recipes with everyone. I found this pasta dish, light, refreshing, simple and delicious. I suggested baby arugula as the greens but actually used some wonderful baby kale which was fabulous.
Enjoy and happy summer!
1 packet whole-wheat pasta (spaghetti or angel hair would work best)
Swig of extra virgin olive oil
2 cloves garlic, thinly sliced
2 teaspoons fresh ginger grated
1 teaspoon fresh lemon zest
3 cups baby arugula or greens of choice
Salt and pepper
Juice of half a lemon
4 tablespoons toasted sesame seeds
2 tablespoons chopped fresh basil
- Heat a swig of olive oil in a skillet over medium heat. Add the garlic and saute for about 2 minutes, until the garlic is just lightly browned and the oil is infused. Stir in the lemon zest and ginger, and remove from the heat.
- Meanwhile, cook the pasta in salted water until al dente. While the pasta is cooking, place the arugula in a large bowl. Save a cup of the pasta cooking water. Drain the pasta and immediately pour it over the arugula. Add the infused oil, pasta water, and season with salt and pepper. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
- Serve topped with toasted sesame seeds and basil.