First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Deborah Madison’s The Savory Way
Remove seeds and membranes from Jalapeno, if less heat is desired.
1 Tbls. salt
4 oz. whole wheat spaghetti
2 Tbls. olive oil
2 cloves garlic
1 Jalapeno Pepper, minced
1 bunch of Arugula
freshly grated Parmesan cheese
extra virgin olive oil to finish
Wash arugula, remove coarse stems and roughly chop. Bring a large pot of water to boil, add salt and drop in pasta. While it is cooking, slowly warm the olive oil in a skillet with garlic and jalapeno, about 2 minutes. Stir in arugula leaves, keep turning until they are wilted. Scoop out a little pasta water, add it to the greens, and allow to stew gently. When pasta is al dente, scoop it from the pot with tongs and add to the skillet. Toss everything well. Serve with a dusting of cheese and a drizzle of extra virgin olive oil. Serves 2.