Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts.
I’ve never been much of a pasta fan.
Every Thursday growing up, it was pasta night in our house. My parents still carry on the tradition today.
For me, this meant that it was ‘cereal’ night. I wasn’t very fond of pasta and I certainly didn’t like tomato sauce. And while we’re at it, let me just say that I also don’t really love bread.
This is usually around the time that someone pipes up with, ‘Oh, you are so lucky that you don’t love bread and pasta!’
Nope. I’m really not.
It’s not like I’m substituting vegetables for pasta and bread.
Instead, I choose bacon and chocolate bars covered in sea salt and endless bags of pita chips and 16 bricks of cheese. With some peanut butter on the side.
If I’m going to eat pasta, it better be good. I prefer simpler dishes, but cream sauce is fine by me. If it’s not swimming in cheese sauce, it better have some form of cheese or bacon.
And greens? Well, as long as I don’t taste them, they’re fine.
One of the reasons I love this pasta dish so much is the texture. Creamy from the cheese, chewy from the pasta, and crunchy from the walnuts.
And the arugula is just. . .well, arugula. Oh, shush. You should just be happy I am eating it.
I do like the peppery bite of arugula. If I had to choose a green, it would be at the top of my list. Luckily, no one is forcing me to do that. If you plan on it, please keep a barf bag handy.
I’d have to say that my favorite pasta ‘sauce’ is a simple mix of olive oil and parmesan.
I still do not like tomato sauce, unless I am using it as a dipper for fried calamari. Then I love it.
Whole Wheat Pasta with Arugula, Gorgonzola, and Walnuts
1lb whole wheat pasta
4 cups fresh arugula
3 tablespoons olive oil
2 garlic cloves, minced
1/4 cup crumbled gorgonzola
2 ounces walnuts, chopped
While pasta is cooking, heat skillet on medium heat. Add 1 tablespoon olive oil and garlic, and saute until fragrant. Add arugula and stir until wilted.
Once pasta is finished cooking, drain and add to a large bowl. Add arugula, gorgonzola, remaining olive oil and walnuts, and toss. Top with parmesan.
I still eat my fair share of pasta, because I love food. And I love eating.
But if I loved pasta like I love bacon, we’d all be in trouble.