Eating Local: Creamy bacon, arugula and tomato pasta recipe

At the beginning of summer, arugula is in abundance. If you keep away the normal pests, it can be grown in abundance.

3 cups mostaccioli pasta 

4 oz cream cheese

1 cup milk

1/4 cup shredded Italian blend cheese, plus additional for serving

6 slices bacon, chopped and cooked

1 cup fresh local arugula, stemmed and torn

1 fresh local tomato, diced

Cook pasta according to package, reserving 1/4 cup cooking water.

Meanwhile, in a small saucepan on low heat, stir together cream cheese and milk. When mixture is hot, remove from heat and stir in cheese and bacon.

Toss cheese mixture with drained pasta and cooking water (if needed). Stir in arugula and tomatoes and serve immediately topped with more cheese.