The time between summer and fall is a time you need to let go of summer and welcome colder weather. When the internet and stores are full of fall, Halloween, and Thanksgiving is already showing its face, I have difficulties letting go of summer.
The summer here in Georgia was hot, really hot and even a couple of weeks ago we still had 90 degrees. That was a little rough, because my husband and I are fixing up the steps in front of our house. We’re replacing treads, and part of the railing and then painting, sanding, painting. We move slowly, not because we are old and slow, but because the summer temperature was murder. The steps are in front of the house – in full sun. There were days, we didn’t work outside because of it. Can you image, you work 2 minutes, swipe your forehead, dripping from sweat, then work a little, swipe again, Not really a way to go fast.
Despite those high temperature; I already start missing the summer. Don’t get me wrong, I also love the crisp mornings that we have right now, but I still miss the summer. I love comfort food, but I still miss the summer. So this pasta dish, Whole Grain Trumpets with Tomatoes and Arugula is a way to just hang on to summer a tiny little longer.
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Key Ingredients in This Recipe
- Pasta – I used whole grain trumpets for this recipe
- Arugula
- Small tomatoes – grape or cherry tomatoes. Regular size tomatoes will also work, just cut them in quarters or smaller.
- Pine nuts
- Lemon zest
- Capers
- Parmigiano Reggiano cheese.
How to Make Whole Grain Trumpets with Tomatoes & Arugula
The preparation is fast. You can do 5 things at the same time and after that it is a matter of tossing it together.
- Step 1 – Cook the pasta, according to the directions on the packaging.
- Step 2 – Toast the pine nuts. Check out this post on how to do this.
- Step 3 – Cut the tomatoes.
- Step 4 – Make the dressing/sauce, by mixing olive oil, lemon juice, lemon zest, capers, salt & pepper.
- You can do all this within the same 10 minutes.
- Step 5 – Brown the butter. Check out this post on how to do this.
- Step 6 – Remove the browned butter from the heat, add the arugula, pasta, pine nut, tomatoes and dressing.
- Step 7 – Mix and add some pasta water if needed. Transfer to bowl or plate and grate some Parmigiano Reggiano over the dish. Done! It is that easy and it is delicious.
A Similar Recipe to Try
Whole Grain Trumpets with Tomatoes & Arugula
Pin Recipe Facebook Share by TextIngredients
- 4 ounces pasta
- 2 tablespoons butter
- 2 cups arugula
- 1 cup tomatoes, cherry or grape
- 1/4 cup pine nuts
Dressing / sauce
- 2 tablespoons olive oil
- 1/2 lemon, zest and juice
- 1 tablespoon capers
- salt and pepper
- Parmigiano Reggiano cheese, grated
Instructions
- Bring water with salt to a boil over high heat and add the pasta. Cook according to directions.
- Roast the pine nuts. (NOTE 1) Wash the tomatoes and cut in half.
- Simultaneously, prepare the dressing/sauce by mixing the ingredients and set aside. Wash the tomatoes and cut in half.
- Brown the butter in a skillet. (NOTE 2)
- Drain the pasta and reserve some pasta water.
- Remove the browned butter from the heat and add the pasta, tomatoes, pine nuts, arugula and dressing/sauce. Toss to mix. Add some pasta water if needed.
- Divide over 2 bowls or plates and sprinkle with grated cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.