The Chubby Cook: Goat Cheese Pasta Recipe
Goat Cheese Pasta with Arugula & Cherry Tomatoes
Makes Enough for 4 Servings
- 1 box rotini or other pasta which will catch the sauce
- 2 cups whole cherry tomatoes, rinsed and dried well
- 2 Tablespoons Olive Oil
- 3 cloves garlic, minced
- 1/3 cup good goat cheese
- 2 cups loosely packed arugula, washed and dried
- 1 cup reserved pasta water
- Salt & Fresh Cracked Pepper
Bring a large pot of water to boil. Salt the water and add the pasta. Cook according to the instructions, drain (being sure to keep 1 cup of the pasta liquid side) and rinse under cold water. Set aside.
In a sauce pan, heat the olive oil over medium-high heat. When the oil is hot, add the tomatoes and cook for 4-5 minutes. Some may burst, which is okay! After 4 minutes, reduce the head to medium-low and add in the garlic. Stir continually for 2 minutes to avoid burning.
Add in the goat cheese and incorporate gently. Stir in the reserved pasta water. Add in ½ of the arugula and ½ of the pasta. Mix. If you need more sauce, add in more goat cheese and pasta water. Continue to add in arugula and pasta until incorporated.
Serve immediately in bowls. If you have some finely shredded parmesan on hand, sprinkle some on top.