Off the Beaten Pasta

This week Sean and I both had something to celebrate (he got some much-deserved attention at work, and I finished a concert stress cycle the weekend prior which was well received. What better for celebration than wine? And food, of course. Wine and food is often our weekend entertainment, as well. And nothing says "good job" or "remember summer?" or "don't forget to pick up the dry-cleaning" like a Sauvignon Blanc. We had been saving a Foffani SB for several months, and it's day was due.

Have you ever noticed how really hard it is to recouperate from being out of town for a weekend? I hadn't done enough laundry to barely leave town and now here I am home again, nothing to wear for Monday. Who cares! Call out for pizza and turn your skibbies inside out! Time enough for groceries on Monday afternoon. So I went to the store blind with some idea of what I wanted. This is it, the unique non-tomato pasta that we love. We have yet to make it according to the recipe, renegades that we are, but it still pleases. It is from the lemon+lime section of Flavours by Donna Hay. All you tomato haters, unite!

Note: I make this without the pancetta or bacon all the time and it makes a great vegetarian meal. Wait, maybe I made it with pancetta once, but still I forget it at the store and make it without.

Spaghetti with Lime and Rocket (Arugula)

16 oz spaghetti or linguine fine
2 T extra virgin olive oil
1 T lime zest
2 cloves garlic, minced
1 red chili (red jalapeno or red pepper flakes will do)
2 T capers
8 slices prosciutto, chopped (or bacon rashers)
5 oz arugula (I hate calling it 'rocket'), sliced in thin ribbons
3 T lime juice
5 oz marinated feta in oil, or goat cheese, or any yummy soft white cheese

Heat up a large saucepan of water for the pasta. While it is coming to a boil, chop your garlic, zest your limes, chop your chili, and save the lime juice in a little bowl for later. Chop the prosciutto. Cook the spaghetti in large saucepan of rapidly boiling water until al dente. Drain.

Meanwhile, heat the oil in a large skillet or pan over medium heat. Add the lime rind, garlic, chili and capers, cook for 1 minute or until fragrant. (Note: if you are skipping the bacon part, wait until the pasta is almost done to do this part, since you are just adding the pasta and greens to it). If using, add the prosciutto and cook, stirring for 2 minutes or until crisp. Add the pasta to the pan and toss to coat and heat through. To serve, toss the arugula and lime juice through the pasta and pile into serving bowls. Top with the marinated feta or goat cheese, a little of its oil and cracked black pepper. Serves 4.

If using bacon rashers, first figure out what a rasher is, since I don't know. I think any bacon product will work, but rashers for some reason need to have the rind removed before proceeding with the dish.