Pasta with Wilted Arugula

I’m a big fan of arugula.

It grows quickly in cool weather, and usually is up and ready to eat well before there’s much lettuce ready in the garden. And if planted in August, it gives a good fall crop.

I find it outperforms both spinach and lettuce in my late-winter hotbed.

Don’t limit yourself to using arugula as a garnish or in green salads.

Here’s a simple yet delicious pasta dish.

Pasta with Wilted Arugula, Tomato, and Prosciutto

• Cook pasta noodles;
  
  
• Make a white sauce (see recipe for 2-2-1 sauce below);
• Mix hot pasta with hot white sauce, arugula leaves, pieces of prosciutto, and roasted cherry tomatoes (roast cherry tomatoes drizzled with olive oil in the oven till they split);
  
  
• Add salt to taste;
  
  
• When serving, garnish the plate with fresh arugula leaves;
  
  
• You are done!

2-2-1 White Sauce for Pasta with Wilted Arugula

• Melt 2 tablespoons of butter in a saucepan;
  
  
• Remove from heat and whisk in 2 tablespoons of flour;
  
  
• Blend with 1 cup of milk;
  
  
• Gently bring to a boil to thicken the sauce;
  
  
• Add grated cheese if a cheese flavour is desired;
  
  
• You are done!

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