Green Pasta (this Is Not Pesto)

 

(Originally from www.iatethewholething.com) The mother of invention really is necessity. One desperate, hungry evening I was in need of a quick dinner (or, this particular night, a pre-Banana Pudding Trifle snack). Cavatappi in the pantry, a leek and some arugula in the fridge and, voila, dinner is served. You can substitute the leeks with about 3 green onions, still sautéing them, though not as long—it just so happens that I had a spare leek (they’re always sold in bunches of 3 and you only ever seem to need 2 at most… why is that?). You could really puree all of the green stuff at once rather than throw roughly chopped leaves in at the end but seeing the leafs really drives the green, herby point home.

What you will need

10 ounces cavatappi (but any short pasta would work)

2 tablespoons butter, divided

A few drops olive oil

3 cloves garlic, smashed

1 small leek

3 ounces baby arugula, roughly chopped & divided

1/2 cup roughly chopped parsley

2 tablespoons minced chives

2 tablespoons extra dry white vermouth

3 tablespoons heavy cream

3 tablespoons grated Parmigiano-Reggiano

1 - 2 teaspoons fresh lemon juice

1 teaspoon lemon zest

1/2 teaspoon kosher salt, plus A LOT more for the pasta water

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