On a rainy day like today, I think we all need a dish like this to remind us that yes, tomorrow is indeed the first day of summer and no, the rain isn’t going to make you melt away like the Wicked Witch of the West, although it’s pretty much drenched out there, so for all I know, you might.
Wow that was the longest run-on sentence I have ever created.
And even though I poke fun at the general wetness of life right now, my heart truly goes out to all the people out there who are sand-bagging every inch of their property and crossing their fingers that nothing floods.
I am very fortunate to live at the top of a hill, in a cul-de-sac where my house also happens to be situated at the highest possible point. Good for flooding purposes but the sloped driveway doesn’t mix well with rain of the freezing variety. I can say this for a fact, having seen (been one of) the humans/vehicles that have slid right off it.
Anyways, stay dry out there my fellow Calgarians!
Tagliatelle with Arugula Cashew Pesto
1/4 cup cashews
2 tbsp. white balsamic vinegar
2 cups arugula
1 clove garlic
1/2 cup EVOO
salt, to taste (arugula is peppery enough as is)
1 portion hot smoked salmon, optional (I just sautéed it to heat it up and added a squeeze of lemon for freshness)
2 cups arugula (dressed with salt and another squeeze of lemon)
2/3 – 3/4lb tagliatelle (or other pasta of your choice – I find this amount is more than enough to feed 4 people with leftovers)
Prepare the pesto by blending all of the ingredients with a food processor, immersion blender, Vitamix or whatever power tools you have/desire. I like it to be fairly smooth because I find that it coats the pasta better that way but if you prefer to leave it more on the chunky side, power to you.
Cook the pasta in boiling, salted water. Use whatever time the package says as a guideline but always taste in order to achieve perfectly al dente results. When it’s reaching the end of it’s cooking time you can sauté the smoked salmon if you’re using it. Once the pasta is ready, drain it and toss it with the pesto. Dress the arugula with lemon juice and salt at the last minute to prevent it from wilting. Serve the tossed pasta with a mountain of fresh arugula on top. Consume. AKA shove in your face-hole (that being your mouth, because if we want to get technical, you have a couple of face-holes to choose from and not all of them would be too pleasant to shove food into).