I am so tired. I really have no premise for typing that except to announce it to the world. I am waiting (impatiently) for the day that my husband makes enough money to support both of us (plus any future children), so that I can stay home and not work. It would be glorious. I would be able to sleep in until 9 or 10am, get up without a rush, run errands, clean the house, take care of the pets, cook, and this would all be before 6pm! So far, we haven’t made it to that point, but I am still hoping.
Last week I made arugula and asiago pesto. I had leftover asiago cheese from the asiago-breaded pork chops that I made awhile ago. I stumbled upon this recipe (and by stumbled, I mean it was in my ginormous recipe binder) and decided it would be a perfect to use up that cheese, as well as incorporate a vegetarian dish into the weekly meal plan. Since I already had every ingredient except one, I only needed to purchase the arugula, so it was dinner for $3.50. I’m ok with that!
This dish turned out WONDERFULLY. I have never eaten arugula before (romaine is often my go-to lettuce), but it was delightful. It packs quite a punch, which is the best way that I can describe how it tastes. Both my husband and I thought this meal would be somewhat tasty, but neither of us were prepared for just how tasty. I would definitely like to make this again down the road. Also, it provided quite a bit of leftovers! I paired it with a salad (also using arugula), and was a very healthful and green meal.
Ingredients:
-4cu arugula
-1/2cu asiago cheese
-3 garlic cloves
-1/4cu olive oil
-noodles of your choice (I used fettucine)
-various optional ingredients can be added to this (chicken, for example, if you’re not into the idea of going veg for a night)
Directions:
-In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth…and that’s it!! So easy.
