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.
– 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.