Warm Arugula Salad

12 06 2012

6 strips nitrate free bacon diced

2 shallots finely chopped

7 oz arugula

1/4 cup olive oil

Handful of chopped walnuts

Ground black pepper to taste

Place the arugula in a large salad bowl and set aside.  In a medium sized skillet brown the diced bacon.  Add the shallots and saute with the bacon until the shallots are translucent.  Add the olive oil to the pan and heat just until warm.  Pour the olive oil, bacon, shallot mixture over the arugula and mix well.  The heat from the bacon mixture will slightly wilt the arugula – this is what you want!  Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts.

Arugula Pesto

30 01 2012

12oz. spelt linguine

4 cups arugula leaves

1 cup tightly packed basil leaves

3-4 cloves garlic, minced

2 Tbls. pine nuts

salt & fresh ground black pepper

1/3 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

Prepare pasta, drain, put in large bowl.

In food processor combine arugula, basil, garlic, pine nuts, salt and pepper to taste and process until coarsely chopped.

While running add olive oil in a steady stream until mixture is smooth.

Toss the pesto with the pasta and add cheese.