I’ve not had pasta in a long time and recently had a craving for it. I was at the farmer’s market and the roquette (arugula) looked beautiful. I thought it would go well with my pasta…and some capers. 🙂 It was delicious. I also got to top it off with some feta with garlic scapes- a speciality from local cheese company Little Qualicum Cheeseworks.
Ingredients (serves 2):
- 250 grams of tagliatelle nests
- 2 tbsp capers (I used the ones from Milos :))
- 1 garlic clove
- 2 handfuls roquette
- 2 tbsp Extra Virgin Olive Oil
- 2 tsps butter (I used goat butter)
- ¼ of lemon, juice squeezed
- Fresh ground pepper
- Optional: Feta (I used feta with garlic scapes)
I put my capers in some water to soak out excess salt.
Get a medium sized pot and get that water boiling for your pasta. Throw in some big sea salt just before tossing in your tagliatelle nests. Cook as per packet instructions.
While your pasta cooks- heat a medium saucepan. When hot, pour in your oil. Crush a garlic clove and put in the olive oil- don’t make the garlic too small as we’ll be taking it out later. Add your capers and reduce the heat. Put the butter in and mix together. Take out the garlic. Turn off the heat all together. Add roquette and let it wilt in the sauce.
Once the pasta is cooked, strain very well and put in the pan with your caper and roquette sauce. Mix well.
Serve immediately with some fresh ground pepper.