Farniente, pasta e rucola

August 8th, 2009 § 0 comments

Ah, those lazy summer days, when it’s so damn nice outside that you do not care for the desperate calls of the kitchen and the empty bellys around. You just want to stay there on the terasse, ‘les pieds en eventail’, reading the latest girly magazine, with Pink Martini gently  whispering to you via your ipod… “Que sera, sera…”.

And then, a soft evening breeze is submerging you with the spicy, aromatic fragrance of the lavendel, mint, parsley and basil lavishly dancing with the breeze a few steps away from you. Suddenly you’re hungry too. No way, you’ll leave the terasse for more than three to five minutes though… Well, just long enough to pick a good handful of these addictive fresh herbs, and maybe some of these young rucola leaves too. Some water to boil, a handful of sea salt, spaghetti and olive oil… A sip of chilled rose, a couple of plates on the table outside, diner is ready!

Buon apetito.

Garden pasta

Spaghetti with garden greens

Spaguetti aux herbes du jardin

serves 1 pers. (just multiply for more!)
prep: 3 min. cook: 12 min

50 to 70 g thick spaghetti (I like to use barilla n.7);
a small handful coarse sea salt;
1/2 spring onion, cleaned and thinly chopped;
1 handful fresh herbs (parsley, basil, chives, mint… what you have at hand); cleaned and roughly chopped;
1 handful young salad greens (rocket…);
Some of your favourite olive oil, and fresh lemon juice;  
sea salt, pepper and chili pepper to taste;
as much freshly grated parmeggiano as you like…

Bring a large amount of water (salted with the coarse sea salt) to a boil. Add the spaghetti and cook according to package directions (7 to 10 min for al dente spaghetti depending on the brand).

Drain and dress the pasta on a warm plate. Top with the chopped fresh herbs, spring onion and salad greens. Drizzle with olive oil and lemon juice, season to taste with sea salt, freshly ground pepper and a pinch of chili pepper, sprinkle generously with grated parmeggiano et voila!

Eat right away, while it’s still steaming hot.

Bon appétit!

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading Farniente, pasta e rucola at My Kitchen Diaries.


  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet

    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]

    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Caramelised belgian endive and goat cheese tatin
    Ewrtensoep (2)