Arugula, a mustardy green originally from the Mediterranean, is the latest harvest from our container garden! Sometimes referred to as roquette or rocket, it makes the perfect addition to salads or pesto.
I spotted an arugula pasta salad recipe in the June issue of Everyday Food magazine, and I thought it would be a great chance to try arugula a little differently: gemelli pasta, cannellini beans, fresh goat cheese, olive oil, red-wine vinegar, Dijon mustard, arugula, and red onion. Here’s the full recipe at Everyday Food.
Golden Age CheeseJuly 9, 2009 at 9:30 am
That goat cheese looks delicious! Thanks for sharing this post about cheese.
SaraJune 23, 2009 at 5:04 pm
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JohnJune 23, 2009 at 4:00 pm
I enjoy reading this post on Arugula & Goat Cheese Pasta. Thank very much for sharing this.