The first year I joined a CSA, I posted about it on a near weekly basis. Last year, I posted much more infrequently about it, but I continued to eat my way through boxes of vegetables every week. And this year, I imagine the posts will be even more infrequent, as, for my CSA duties, I’ll be blogging for them (my first article is here!). I made the above with the arugula I got the first week this year. I’ll be honest, I don’t particularly like arugula, so I wilted it a bit to cut through the bitter pepperiness I don’t like.
1/2 pound of campanelle (or other small pasta form)
1 bunch of arugula, carefully washed
diced sausage (I had wild boar sausage, so that’s what I used)
minced shallots (or onions)
peppadew peppers, sliced (optional)
bit of butter
Cook pasta according to directions.
As water comes to a boil, melt butter in a heavy bottomed skillet over low heat. Add sausage, garlic and shallots (or onions if using).
As pasta finishes cooking (about a minute before your desired doneness; it will continue to cook), use a slotted spoon to scoop into the skillet with the garlic/sausage/shallot mixture. Turn off heat. Add arugula, tossing everything together until the arugula begins to wilt.
If you have the peppadews, add them now, along with the excess liquid from the bottom of the container. If not, squeeze the juice of one lemon over everything, season to taste with salt (no pepper needed!), and enjoy!
Quick and easy pasta dish that you can make any night of the week with tasty results. How do you prepare your arugula? I have another bag in my fridge…