August is the 8^th month of the year in our calendar and is named after the Roman emperor Augustus. Leo and Virgo are the zodiac signs. It is also National Sandwich Month as it was invented in 1762 by the Earl of Sandwich, hence the name. Summer is the season when the sun shines the brightest and that attributes to fruits and vegetables being so plentiful and among farmers is known as “harvest month”. It is the loooooongest of the summer months.

Here in Georgia we don’t need a calendar to tell us it is August because it is hot, humid and rainy; not steady rain but everyday there is a thunderous downpour that floods the roads and adds to the humidity and temperament of drivers as they try to get home. An unfortunate occurrence here in Georgia, in August, and one I just can’t seem to ever comprehend is that school starts in August when the weather is the most unbearable and ACs are running at optimum speed. I grew up where school started in more civilized weather after Labor Day. Everybody complains but nothing is ever changed. That’s my yearly lament and I’m sticking to it! I gave up on “If at first you don’t succeed……, after our children graduated!!

ARUGULA AND LEMON FUSILLI

Arugula and lemon are a great combination.

Our garden is overflowing with arugula and this

combination with lemon is a winner!

1 TB EXTRA VIRGIN OLIVE OIL

2 GARLIC CLOVES – minced or more to taste

2 CUPS HEAVY CREAM

2 or 3 LEMONS – juiced and zested

SEA SALT – to taste

FRESHLY GROUND BLACK PEPPER – to taste

2 BUNCHES BABY ARUGULA – stemmed, cut into thirds

½ CUP FRESHLY GRATED CHEESE – Romano or Parmigiana, or more to taste

1 PINT CHERRY TOMATOES – cut in half

In a medium saucepan, over medium, heat, heat the oil and then add the garlic and cook for about 1- 2 minutes. Slowly add the cream, lemon, zest and juice, salt (to your taste) and a good sprinkling of freshly ground black pepper. Slowly bring to a boil, then lower the heat and simmer for 15-20 minutes to allow the sauce to thicken and being careful not to scorch.

In the meantime, bring a large pot of water to a boil, adding 1or more tablespoons of salt and the pasta. Stir the pasta frequently and cook until al dente. Drain the pasta and return to the pot immediately adding the cream mixture. Cook over medium heat for 2-4 minutes allowing the pasta to absorb most of the sauce.

Pour the pasta into a large bowl and quickly add the arugula, grated cheese, and the tomatoes.

Cut a lemon in half lengthwise and then slice it ¼-inch thick crosswise and add several slices to the pasta. Toss well, season to taste, serve hot and pass additional slices as garnish and the grated cheese.

NOTE: you can also add some cooked baby or medium shrimp at the end and toss well.

BUON MANGIATA!