Pasta

Capellini with Lime and Arugula

Capellini with Lime and Arugula

Several years ago on a trip to Australia I discovered Donna Hay, a cookbook author. She has published many cookbooks and a magazine. She is the Aussie Martha but with a more straightforward Australian approach.

Many of her recipes are quick and easy. She has 5, 10 & 15 minute recipes with a no fuss approach to cooking. They are simple but packed with flavor and perfect for someone who has to come home and cook for her family after work. Not that I am that girl but still I come home tired and not wanting to spend hours in the kitchen.

In moving recently I was able to unpack all my cookbooks and found several of hers. Call me sentimental but unpacking the cookbooks was like visiting old friends. It has been awhile since they all fit in one place and I am excited to catch up and crack a few open that I had forgotten about.

I pulled out her Flavours cookbook and tried her Spaghetti with Lime and Arugula. I loosely adapted it changing out several ingredients. You can find the original recipe here, but this is what I did.

Capellini with Lime and Arugula
Loosely adapted from Flavours by Donna Hay

Serves 4
Coarse Salt
Freshly ground pepper
1 pound capellini
2 tablespoons extra virgin olive oil
1 tablespoon shredded lime zest
2 gloves garlic, finely chopped
1 mild chile pepper, seeded and finely chopped
1/4 tsp red pepper flakes (optional)
4 slices of smoked applewood bacon
5 ounces arugula, shredded
3 tablespoons lime juice
5 ounces goat cheese

Bring a large pot of water to a boil. Salt the water, add pasta, and cook until al dente. Drain.

Limes and arugula

Lime, garlic and chile pepper
While the capellini  is cooking, heat oil in a large saucepan over medium heat  Add the lime zest, garlic, chile pepper and pepper flakes. Cook until fragrant, about 1 minute. Add bacon, and cook until crisp, about 2 minutes. Add drained capellini , and toss to coat and heat through.

Toss the arugula and lime juice with the pasta, and pile into serving bowls. Top with the goat cheese. Sprinkle with pepper and serve immediately.

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