Farro Pasta with Wild Arugula Pesto and Ricotta Salata

I think this is my first post since my vacation that doesn’t feature Southern or Caribbean food! I knew I’d snap out of vacation mode and once again source my inspiration from the ingredients and dishes I come across in my day-to-day travels.

Now that farmers’ market season is here, the inspiration is rolling in with far greater frequency than it does during the winter months. Kimball Fruit Farm’s tidy bundles of wild arugula (also known as Sylvetta arugula) inspired this simple, yet bold, pasta dish. If you cannot find wild arugula, readily available baby arugula can be substituted, but the flavor will be milder.

Farro Pasta with Arugula Pesto and Ricotta Salata

1 17 oz. / 500 g box farro pasta*
1 bunch wild arugula (about 6 loosely packed cups of leaves), washed and torn into bits
2-3 cloves garlic, minced
¼ c. /60 mL peppery olive oil
dash hot chili oil**
Generous pinch salt
A few grinds black pepper
1 tomato, seeded and finely diced
2 oz. / 60 g ricotta salata, thinly sliced or shaved

Cook the pasta in salted water. In the meantime, put the arugula, garlic, olive oil, chili oil, salt, and pepper in a blender (Save $66 on Omega Commercial Blender at CHEFS) and puree until a paste is formed, adding more olive oil if necessary.

When the pasta is done, drain it in a colander and add it back to the pot. Immediately pour the arugula pesto over the pasta and toss until all strands are coated. Serve in individual bowls, sprinkling the tomatoes and ricotta salata on top of each portion. This dish pairs well with a dry, full-bodied white wine.

* To purchase ingredients used in this recipe, click the image below:



** I used my homemade Ghost Pepper Oil - it adds a good punch of heat without an overwhelming chili flavor.

Nutritional info: serves eight. 300 calories, 9 g fat, 44 g carbohydrates, 9 g protein.

Farro Tagliatelle with Zucchini, White Beans, and Pink Peppercorns

For weeks, I've been planning to write a post about what to do with game day leftovers, but instead I’m choosing to be petty―there will be no mention of Sunday's main event. Game or no game, post or no post, I still had to eat last night. Although I was tired and had spent the greater part of the morning battling a hangover, ordering take-out was not an option, as my stomach could not handle any more salty, greasy, fatty food. I decided to suck it up and prepare something quick and light.

What ended up on my plate was an unintentionally vegetarian pasta dish using my favorite brand of farro tagliatelle, lots of garlic and butter, fresh zucchini, canned beans, and flavorful seasonings, including pink peppercorns. Try this recipe when you’re feeling lazy but still craving something nutritious!



Farro Tagliatelle with Zucchini, White Beans, and Pink Peppercorns

white beans and zucchini

12 oz. farro tagliatelle
3 oz. butter
Generous splash olive oil
4 cloves garlic, minced
1 lb. zucchini, quartered lengthwise, then thinly sliced
1 16oz. can small white beans
1 t. dried thyme
½ t. dried oregano
1 t. coarsely ground black pepper
1 T. pink peppercorns
Salt to taste
Sprigs of parsley, for garnish
Shaved or grated pecorino romano, for garnish

Cook the pasta in generously salted water. In the meantime, melt the butter in a large, heavy bottomed pot over medium heat. Once the butter is melted, add the olive oil, then add the minced garlic. Sauté the garlic for a minute or two or until the garlic is fragrant.

Next, add the zucchini to the pot. Cook for 3-5 minutes before adding the beans, thyme, oregano, ground pepper, pink peppercorns, and salt. Cook, stirring frequently, until all the ingredients are heated through.

Once the pasta is cooked, add it to the pot with the beans and the zucchini. Toss it well so that each strand is coated with the butter and oil. If it seems a bit dry, add a small splash of the pasta cooking water and toss it again. Serve on individual plates, garnishing each portion with a sprig of parsley and shaved or grated pecorino romano cheese.