It's not the size, it's how you use it

Brad graduated from high school last week. In a whirlwind week, I went to Brad's sports awards banquet, senior awards night, graduation, and his first soccer game playing in a summer adult league with Dylan. (I thought it would be fun to see them playing their first ever competitive match together, but it wasn't very competitive. Their team could use some practice and a little experienced coaching. 😉)

We used to receive communications from Monticello HS at our old email, but that's been shut down for a while. We didn't hear from any teachers that Brad would be getting any awards on senior night, so we weren't sure what to expect. But Brad ended up getting the same award as Dylan for Outstanding Achievement in Mathematics. We knew the chairman of the math department was describing Brad when he said the recipient of the award is “one of the most humble and intelligent students we have at Monticello, just so smart and kind and funny (if you can get him to talk).” That is Brad in a nutshell!

The plaque they gave Brad has the same design as the one Dylan received, but when I looked at Dylan's to see how I hung it up on his bedroom wall, I noticed they had downsized the plaque from six years ago.

Dylan found this amusing and commented that it must be because the math department only thinks 60% as much of Brad as they did of Dylan. On the other hand, the engraving is much larger on Brad's plaque, so I can actually read it with my old eyes. Anyway, "it's not the size, mate, it's how you use it."

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By the end of last week, I was getting pretty desperate for dinners I could get on the table quickly so we could have a decent meal before heading off to Brad's next event. Not wanting things to get too stale, I looked for something easy but that I hadn't made before in one of my favorite cookbooks, Pasta e Verdura by Jack Bishop. Everyone liked this dish well enough to have seconds, although Brad and Cassie* both commented that it would be better without the arugula (which would defeat the whole purpose). Dylan, on the other hand, loves arugula, so it will be a good, quick dinner for him to make as is.

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*May 2019 update: Despite her initial reservations, Cassie is now this dish's biggest champion, after making it for dinner for herself and her friends at least once a week during the past school year.

*January 2020 update: I finally made this with watercress and can now see why that's first choice in the original recipe over arugula; I'll use watercress going forward when I can find it.

Pasta with Peas, Watercress, and Basil Oil

Adapted from Pasta e Verdura (1996) by Jack Bishop

Time: 27 minutes

Bishop says that you can replace the combination of fresh basil and olive oil with a commercial basil oil if you have one, in which case you can skip step 3, but you'll have to add the kosher salt in step 4. We've also made this successfully with fresh sage leaves instead of basil.

200 grams (2 cups) frozen peas
115 grams (1 large bunch) watercress or arugula
12 large fresh Genovese basil leaves (~10 grams), roughly chopped (see note)
1 teaspoon kosher salt
80 grams (6 tablespoons) extra-virgin olive oil (see note)
1 to 2 tablespoons fine sea salt
1 pound shells or orecchiette
Parmesan cheese, for serving

    1. Bring 4 quarts of water to a rolling boil in a large, covered pot. 
    2. Meanwhile, bring 1 quart of water to a boil in a saucepan. Stir in the peas and cook for 30 seconds. Drain the peas well, then transfer them to a large serving bowl. Add the watercress or arugula to the bowl.
    3a. To make the basil oil by hand: Using a mortar and pestle or a chef's knife, purée the basil with the kosher salt. Transfer to a small bowl. Whisk in the olive oil.
    3b. To make the basil oil mechanically: Place the basil, salt, and oil into the work bowl of a food processor fitted with the metal "s" blade or the blender cup of a bullet-style blender. Process, scraping down the sides of the bowl as needed, just until the basil is finely puréed in the oil (don't overdo it).
    4. Scrape the basil oil into the serving bowl with the peas and the watercress or arugula, then toss gently to coat.
    5.  When the water boils, add the fine sea salt and stir to dissolve. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente, then drain, reserving a mugful of the pasta cooking water. Immediately add the hot pasta to the serving bowl and mix and toss until the watercress or arugula is wilted, about 30 seconds. Taste for salt, and adjust the consistency of the sauce as needed with pasta cooking water. Serve promptly, passing the Parmesan at the table.