I was home a few weeks ago with a summer cold. Yes, a summer cold. With little energy to work, let alone cook, but a few deadlines that could not be missed, I soldiered on, fighting battles in my pajamas with my laptop balancing precariously on bent knees.
Every once in a while, I would stumble to the kitchen for a fortifying meal. Cereal. Tea. Feeling adventurous? How about some toast?
And finally, I had an appetite but barely more than a few scraps in the fridge. I pulled together all my creativity and threw together something fabulous.
Wow. I didn’t know I had it in me.
Arugula pesto
– 1.5 – 2 handfuls baby arugula
– 4 garlic scapes (or you could use 2 cloves roasted garlic)
– 2 T olive oil
– juice of 1/2 lemon
– 2 pinches salt (or to taste)
– a nice wedge of gruyère (1-2 T)
– chopped tomato
Throw arugula and roughly chopped scapes (or roasted garlic) into a food processor and pulse a few times. Slowly add olive oil and continue to process until a paste forms. Add lemon juice and salt to taste. Add cheese and continue to process until you have a slightly chunky pesto.
Make pasta (I used orzo) according to the package directions. I like mine al dente. Drain but don’t rinse. Toss with the pesto and chopped tomato while still warm.
this looks fab!!!
Beautiful photo. Very impressive for someone not feeling well. Hope you are better and Shabbat Shalom.
Irene
Wow, arugula pesto sounds really good right now. I love the flavor of arugula too-it’s so nice.
By the way, I usually get about one cold each summer. It’s weird. Hope you feel better soon…