This is an old Gay Riley technique, newly named by Patrick. It's pasta salad. You make pasta in one of many good ways. You grow arugula (preferably together with garden cress), cut small if possible, wash, dry, and mix. Delicious with a strong red sauce, or a sort of putanesca like I did the other week (with the last bag of frozen slow cooked tomatoes and oil cured olives and capers), and of course (if like me you are also cleaning out the freezer) seamless with the rest of last fall's pesto and a few toasted pine nuts. I am also looking forward to a version with caramelized spring onions and feta. Don't be a fool, add extra oil and salt.
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