Do you love goat cheese as much as I do? This is one of my favorite pasta dishes, but yet, I probably haven't made it since being married. I was not sure how Aaron would like, but thankfully he proved me wrong and really enjoyed this simple weeknight dinner.
Hot pasta water is reserved to create a creamy sauce when warming goat cheese and wilting the arugula. Fresh lemon zest and halved grape tomatoes add brightness and balance to the bold tang of the goat cheese, the peppery arugula, and rich garlic infused olive oil.
Goat cheese, arugula pasta
adapted from allrecipes
5 oz goat cheese, broken into chunks
2 cup arugula, coarsely chopped
1 cup grape tomatoes halved or cherry tomatoes, quartered
1/4 cup extra virgin olive oil
2 garlic cloves
zest of 1 lemon
8 oz whole wheat rotini or penne pasta
1. Prepare the pasta to al dente according to the instructions. Reserve 1/2 cup hot pasta water.
2. While the pasta is cooking press the garlic cloves into the olive oil and whisk in lemon zest. Combine the tomatoes and arugula in your pasta serving bowl.
3. Add the cooked pasta, goat cheese, lemon garlic infused olive oil and 1/4 cup hot pasta water to the serving bowl. Toss the ingredients to combine. Add the remaining 1/4 cup hot pasta water if needed. Salt and pepper to taste.