While taking (what I like to call) a mini vacation this morning in Trader Joe’s, I found myself drawn to the holiday mustards. I will gladly admit that it has taken me four trips to finally muster(d) {hehe} up the courage to buy them. I hate wasting items and I am constantly fighting the urge to purchase things that I simply want. So, in my first effort to begin this four-pack journey I thought to combine one of them with pasta. Brilliant really …
Hey, I like mustard and I love pasta.
Who doesn’t.
But together?
Yes. Together.
It’s vegan, It’s vegetarian, and of course dairy free.
Friends, let me share this amazing quick and delicious treat with you. Let me offer you the simplest recipe to impress friends and family alike.
Heck, tell them you thought of it first … Just do whatever it takes to get this in your mouth.
1 holiday four-pack of mustards
(using the Provençal)
2 handfuls of arugula
1 bag of frozen penne Arrabbiata
1 {suggested} cup frozen peas
1 tablespoon oil (I use grapeseed)
Prepare pasta according to packaged directions using a tablespoon of oil and heating pasta in a saucepan WITH the frozen peas.
After sauce ‘disks’ have melted, stir in 1.5 tablespoons of Provençal mustard.
When pasta has been heated thoroughly – toss in the arugula until it wilts.
(we’re talking a whole 7 minutes)
Enjoy.
You’re welcome.
