Many years ago, I bought arugula seeds in the South of France and planted them in my garden in Connecticut. Every year since then, I have been inundated with arugula. I unearth and throw away half of the plant every year and give seeds and roots to friends every fall. Yet it grows and grows, enough so that arugula is my daily salad from April to October. I have sautéed it and cooked it in soups, and I also make pesto with it.
The mini-penne called mezze penne is a favorite of Shorey’s. I sometimes replace the arugula with cilantro, basil (for a classic version), parsley, chives, chervil, or sorrel, or a mixture of these, all of which are plentiful in my garden in the summer.
Serves 4 as a first course
Bring 2 quarts salted water to a boil in a large pot. Add the pasta, stir, return to a boil, and boil, uncovered, for 10 minutes, until al dente (or cook to your own taste preference).
Meanwhile, make the pesto: Place the garlic, nuts, salt, pepper, and Parmesan cheese in a food processor and process for 15 to 20 seconds. Add the arugula and olive oil and process for 15 to 20 seconds. Scrape down the sides of the processor bowl and process again for 10 seconds, or until the mixture is smooth and creamy. Transfer the pesto to a large bowl.
When the pasta is cooked, remove ¾ cup of the cooking water and add it to the pesto in the bowl. Mix well. Drain the pasta, add it to the pesto, and mix well. Within a minute or so, the pasta will absorb most of the liquid.
Serve on warm plates with extra grated cheese, if desired.