Pasta with Lentils and Herbs

I have a whole bag of arugula, which normally I might use as a salad green, but, well, I have plenty of salad greens.  Arugula has in the last year or two become one of my favorite pizza toppings - fresh arugula on top of a thin crust cheese pizza is incredibly delicious.  I was thinking of this as I biked home after my run and decided to use it as more of an herb rather than a salad green.  So I got home, started the pasta water and the lentils to cook separately, and then heated some olive oil and washed and chopped the herbs together.  The result was completely satisfying.

I do think a sundried tomato or something from the olive bar would compliment nicely here.  Or perhaps I could've used more arugula.  I just didn't want to overwhelm the flavor too much.   But now I have leftover arugula to use, with an already overwhelming mess of salad greens!

Ingredients:

4 T olive oil
6 cloves garlic
1/2 t pepper flakes
6 T fresh basil
4 T fresh oregano
2 c fresh arugula

1/2 c red lentils

4 oz whole wheat spaghetti

Directions:
Cook red lentils in 1 c of water until they're done, cook pasta according to package instructions.  Meanwhile, chop garlic, heat olive oil, wash and chop herbs.  When oil is hot, add garlic, then add herbs and pepper flakes.  Cook until it smells incredibly fragrant and the leaves are a little wilted, mix everything together, and season with salt and pepper to taste.

Makes enough for dinner and the next day's lunch.

Tonight I will finally make the tofu and greens I've been imagining for the last few days (spinach, tatsoi, chard - you name it, I've got it... although I'll save some for the beet risotto that will come later this week.)  It was my intention to cook delicious greens last night, but after my run I was craving carbs.