Whew! It's been a whirlwind of transitions lately. I finished my MBA, moved over 1,000 miles with my fiancé from Portland to Huntington Beach, and now, preparing for our Mexi-Greek themed wedding next weekend. Every day is filled with wonky glory! At the end of a long errand-running, psychobabble day, I want pasta. For the last three months, this lemony, ouzo spiked, peppery pasta has been my favorite. It's bright, refreshing and makes my tastes buds happy. I am completely love struck by Ta Mylelia's Ouzo & Feta pasta (I get it at Cost Plus World Market), but any curly noodle could do in a pinch. This pasta goes great with a crisp, white wine.
Ouzo, Feta and Arugula Pasta
1 package long curly noodles
4 cups arugula
1 lemon - zested and ready to squeeze
1/3 cup of feta
4 tablespoons extra virgin olive oil
1 shot ouzo
2 tablespoons pine nuts, toasted
- In a large pot, boil noodles as directed.
- Drain noodles, and do not rinse.
- Immediately put noodles in a large skillet or back in same pot on low heat, adding arugula, lemon zest, ouzo shot, lemon juice and two (or more) tablespoons of olive oil. Softly combine ingredients, take off heat.
- Serve on two large plates, sprinkle with feta and pine nuts and drizzle remaining olive oil on top. Add pepper to taste.