Arugala Pasta...an ugly name for yummy goodness

Arugala Pasta. I don't know what else to call this recipe, it came from a friend's mother who is very learned in the ways of everything italian. I know it does not sound appetizing in the least, but hey, there are pretty girls named Ruth, right? Oooh, bad joke, but you get the idea.

This is one of my favorite go-to quick and tasty meals for when friends are coming over. You can prep all the ingredients while the pasta is cooking (an outlet for my obsession with being annoyingly efficient). Add bread, a salad, and a giant bottle of wine...presto! Ladies night on the cheap!

If you don't like the peppery taste of Arugala, then this is not the dish for you. My friend Anja pretty much hates this stuff, even if it's just a little bit in a salad. Oddly enough, it's called "rocket" in England, which we both found out while ordering pizzas at the airport in London. We were starving and Anja excitedly ordered a pizza piled high with rocket, the trendy leafy green that the waitress insisted was all the rage at the moment (odd that a salad green can be "all the rage", but whatever). It was only after our much anticpated pizzas arrived that she realized her mistake and we promptly had to swap pizzas, since we were too embarrassed to admit how very American we were. Oh England.

Some tips: I like to go heavy on the salt and pepper and I also make sure to put a bowl of grated parmesan at the table to sprinkle on top when served. Mmmmmmmm....get ready for delicious nutty, lemony, cheesy goodness.

Arugala Pasta

1 lb pasta (shapes with lots of crevices work better)
1/4 c toasted pine nuts
3 to 4 garlic cloves, chopped
2 tbsn olive oil
juice of one lemon
1 bag or box of baby arulaga (approx 5 oz), roughly chopped
1 c grated parmesan
salt and pepper to taste

1. While the pasta is till cooking, place the olive oil in a large pan. Add the chopped garlic and cook for 30 seconds or so.

2. When the pasta is done, strain and add to the large pan, turning over to coat with oil. Add more if it looks dry.

3. Turn the heat to low and add the lemon juice, pine nuts and chopped arugala turning the pasta over slowly to cook the arugala just slightly.

4. Turn heat off and add parmesan, mixing in to melt. Add salt and pepper to taste.