“My religion is very simple. My religion is kindness.”
A Perfectly Elegant Pasta Dish
I’m a big fan of tattoos… both on others and on myself. In the best case scenario they are beautiful pieces of art work or meaningful sayings which someone has had etched onto their bodies as a permanent reminder. Of course, occasionally they can be downright horrible or hilarious mistakes. I think we’ve all seen those represented on different social media platforms… you know the ones “No Ragrets” or “Nowlege is Power” I love those… regardless they are a way of expressing oneself and that can be rendered meaningful in any number of funny or serious or just beautiful ways.
I have a number of tattoos, each of which means something special to me… well except one… that’s a topic for another day. I spend a lot of time considering what I’m having permanently inked onto my body. It’s never something I leap into (well except that one above mentioned time…) It’s got to mean something very special to me, or remind me of something important. Each of my tattoos has been done for me and me alone. I never consult others before getting them (well except of course the actual tattoo artist). This to me is an important part of the process.
I’m sure you’re wondering why I’m explaining all of this to you. It is simply to preface a brief story.
I had been considering a new tattoo. It had been on my mind for almost a year (which isn’t uncommon for me to plan a tattoo for that long). It’s a phrase and one that I continually mull over trying to determine if it truly means enough to me to have it placed on my body until, well until forever.
It was the funniest thing which helped me make my final decision. It became a living example of exactly how important the phrase is to me. Someone made a very rude and thoughtless comment to me… it truly bordered on flat out nasty and that it was utterly unprovoked and unnecessary really put a very sharp underline on it. I marched around my house for two solid hours after the comment had been made, thinking really uncharitable and mean thoughts. A few choices phrases may have been uttered aloud and they may or may not have included some very unladylike language. I wasted two hours of my life and to what end, I wondered until suddenly it dawned on me… this was exactly the thing that helped me to decide that it was time for my latest piece of artwork… and I feel a much better… much kinder and ultimately a happier person for it.
I now have a reminder to skip over the useless step of anger and resentment and think kind thoughts in their place… it leads to kind words and kind deeds. That’s the sort of world I want to live in.
This story has absolutely nothing whatsoever to do with this pasta dish, but if you make it I think you will find kind thoughts coming your way from those you’ve served it to 🙂
A couple of quick notes on the preparation of this very easy and delicious dish… you’ll notice in the recipe that I ask you to transfer the cooked pasta directly from the cooking liquid to the greens and garlic… feel free to drain it in a colander should you prefer but please don’t rinse the pasta before adding it to the sauce. There is only one time it’s okay to rinse cooked pasta… nope that was a trick… it’s never okay. You want those starches, they help the sauce stick to the pasta. This also explains why I ask you to use a cup or so of the cooking liquid. And finally, I suggest a splash of lemon juice to finish. I almost ALWAYS suggest a splash of lemon. I really like lemon, like to a sort of weird degree, I think it brightens most any dish, but do feel free to leave it out if you aren’t similarly obsessed
Enjoy & Namaste!
- 1 pkg linguine OR Pasta From Scratch
- 1 cup pine nuts, toasted
- olive oil for pan
- 3 large garlic cloves, minced
- 1 bunch fresh dill, rough chopped
- 1 bunch flat leaf parsley, rough chopped
- 2 -3 large handfuls baby arugula, rough chopped
- 1 cup (more or less to taste) crumbled feta cheese
- S&P to taste
- Toast pine nuts in an ungreased pan, shaking constantly until lightly golden brown.
- Remove from heat and set aside
- Cook pasta
- While pasta is cooking heat oil in a large sauté pan and add garlic, stirring constantly for a minute or so.
- Add all the greens, stirring to incorporate flavours.
- When pasta is al dente, remove about 1 cup or so of the cooking liquid, set aside
- Transfer cooked pasta directly to cooked greens, tossing with 1 cup reserved cooking liquid
- Add feta and pine nuts tossing to combine
- Adjust seasoning with S&P to taste
- A splash of lemon juice is never a bad idea
- Serve immediately.