Thursday Menu – Linguine with Chickpeas and Arugula, Garden Salad
Farm Share Food – Peppers, Garlic, Arugula, Salad Mix, Tomatoes, Onions
I liked the idea of cutting the arugula into ribbons. I think it helped distribute the arugula throughout the pasta dish better.
It turned out I did not have any chickpeas, but had some leftover chicken. I cut the chicken into small pieces and used them as a chickpea substitute. Worked great.
I cut down on the amount of butter. I used 2 T of butter and 2 T of olive oil in the beginning to cook the vegetable and did not add any more fat when tossing the whole dish together.