Garlic and Lemon Pasta with Arugula

Wow. I've been a very negligent blogger. No excuses - so here's a few recipes I've tried lately, with wonderful results. 

Oh yeah, I added a bunch of blanched, sliced asparagus to this as well for more colour, and vitamin goodness.

I've always got loads of arugula in the garden, my flat leaf parsley was amazing this year, the local garlic is stunning, and lemons are a summer staple, and heck, I loves me my pasta - so without further adieu:

1 pound spaghetti, dry
1/2 cup olive oil  
2 tbsp butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 tsp dried basil
1/4 tsp salt
1/8 tsp freshly ground pepper
1 cup baby arugula
1/2 cup chopped fresh parsley

Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.

Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.