Pasta with Roasted Broccolini, Arugula and Prosciutto

-Cut 1 bunch of broccolini (stems and all) into smallish florets.

-Preheat oven to 425°F.

-Lay out broccolini in a roasting pan, coat with olive oil and sprinkle with salt and pepper.

-Roast until just lightly browned and cooked through, about 15 minutes.

-Bring a large pot of salted water to a boil (1 teaspoon salt for every quart of water).

-While water is heating, pulse 4 cloves garlic, 5 large sage leaves and 4 ounces prosciutto together in a food processor until coarsely chopped.

-Once broccolini has browned lightly, remove from oven, toss with garlic prosciutto mixture, and return to oven to cook for 5-7 minutes more.

-Soak about ¼ cup sundried tomatoes in some boiling water for 10 minutes. Then cut into thin strips.

-Boil 1 pound orecchiette pasta uncovered (rolling boil) for 9-10 minutes until firm, but done (al dente).

-Reserve one cup of pasta liquid. Drain water from pot.

-Add the broccolini to the pasta.

-Leaving the rubber band on, cut a bunch of arugula into thirds. Wash and spin dry.

-Stir the sundried tomatoes and arugula into the pasta, along with 1 cup grated Parmesan cheese.

-Stir in enough cooking water to moisten. Add salt and pepper to taste.

Arugula Pecan Pesto

From Mollie Katzen’s The Vegetable dishes I can’t live without.

-Chop 1 bunch of arugula into thirds.

-Wash and spin it dry.

-Put the arugula in a food processor along with 1 clove of fresh garlic, ½ cup pecans and a pinch of sea salt.

-Pulse until pulverized, then add 1 tsp fresh lemon juice and 1 TBS golden raisins.

-Run the processor again, drizzling in 3 TBS of olive oil in a steady stream. Taste for salt.

-Smooth the top of the pesto with the back of a spoon and add a think layer of olive oil to cover the top. Serve chilled.

For the dressing:

-In a small bowl whisk together the following:

2 cloves of garlic put through a garlic press

¼ cup walnut or olive oil

1 TBS white wine vinegar

1/2 tsp Celtic sea salt

Freshly ground black pepper

-Hard-boil 3 eggs, then cool, peel and coarsely chop.

-In a small skillet toast ¼ cup chopped walnuts until lightly browned.

-Take the stems off of 1# of Roma beans and chop into 1½ inch segments.

-Steam the beans for 5 minutes until just tender.

-Drain then refresh the beans under cold water and drain again.

-Transfer to a large bowl and add 1 bunch of washed and dried arugula leaves and half the eggs.

-Drizzle with dressing and toss to coat.

-Top with the remaining eggs and toasted walnuts, adding some crumbled chevre style goat cheese if desired.