after nearly two years of living in savannah i finally got myself a library card. mainly because i now actually have the time to use it and lack the funds to be spending with abandon on amazon, which i am wont to do. a surprising source of excitement from my trips to our gorgeous branch of the live oaks library has come from their cookbook selection. borrowing cookbooks from the library? GENIUS!
the beauty of borrowing cookbooks is that they are free, so you can pick random and slightly obscure titles you might not want to shell out for. or test a few recipes from books that you are itching to buy but just can’t pull the trigger on. (all of this under the assumption that you get your kicks collecting cookbooks. if not, this post is probably not your cup of tea.) i tend to pull from both camps. last week i borrowed the chez panisse cafe cookbook, by alice waters and the best vegetable recipes, from the editors of cooks illustrated magazine. our fantastic dinner last night was the cavatappi with asparagus, arugula, walnuts, and blue cheese from the latter. and it.was.fantastic.
i’ll let you know that i bastardized this one slightly from the get-go. our publix didn’t have cavatappi (shocking.) and i ended up buying whole wheat rotini in it’s stead. i actually love the barilla plus whole wheat pasta…it’s not as if i have the means or patience to be making fresh pasta on the regular, so this is a perfect substitute for boxed pasta.
i tried to find an image on cooks illustrated’s website, but they wanted me to subscribe…um, hi i am borrowing cookbooks from the library? so all you get are mediocre pictures from my starter model digital camera.
i have to say that this was a super easy and awfully delicious recipe. and we had enough for seconds last night and leftovers for lunch today. so it was happy times all around. here is my adapted version of their fantastic pasta:
makingpretty’s whole wheat rotini with asparagus, arugula, walnuts, and gorgonzola
1 tbs sea salt, plus extra for serving
1 14.5 oz box of whole wheat rotini pasta
5 tbsp olive oil
1 lb asparagus, ends trimmed, cut into 1 inch pieces
1/2 tsp freshly ground pepper, plus extra for serving
1 cup walnuts, chopped
1 5oz package of arugula, washed and dried well
6 oz gorgonzola, crumbled
3 tbsp cider vinegar
1 granny smith apple, peeled and julienned
1)cook the rotini according to package directions, or al dente. drain, return to pot.
2)meanwhile heat 2 tbsp olive oil over medium high heat, until shimmering. add asparagus, cracked pepper and 1/2 tsp salt until browned (a couple of minutes). add walnuts, cook for a few minutes until walnuts are toasted and asparagus is tender-crisp. add arugula to the pan and cook until wilted. add 2 tbsp cider vinegar to the vegetables.
3)add gorgonzola, 1 tbsp cider vinegar, asparagus mixture, and remaining 3 tbsp olive oil to pasta, toss to combine.
4)serve, topped with julienned apple.