I planted some wild arugula a few years ago, and now it seeds itself around the garden in a most agreeable way. I picked some the other day to make this delicious pasta.
The dish is lively on the palate and quick to make, making it a good choice on these warm summer evenings when you don't feel like spending a lot of time in the kitchen.
Gorgonzola and Arugula Pasta
1/2 lb pasta, whatever shape you like
1 generous tbsp olive oil
3 oz crimini mushrooms, quartered
2 small tomatoes, diced
1 bunch arugula, about 2 inches across at the stems, or a 2oz bag
1/4 lb gorgonzola, cut into large dice, about 3/4 cup
pepper
Cook pasta in boiling salted water until al dente.
Warm olive oil and sauté mushrooms 5 minutes. Wash the arugula and cut it into 2-inch pieces. Add the tomatoes and arugula to the pan and sauté until the arugula is wilted, about 2 minutes. Pour into a large pasta bowl and stir in the gorgonzola.
Drain pasta well and add to bowl. Season with plenty of pepper. Taste before adding salt - the amount needed will depend on the saltiness of the gorgonzola.
Toss well and serve.
Serves 2-3
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