Recipe of the Week!

Pasta with Goat Cheese and Arugula

This was DELICIOUS! I will definitely make it again. Probably with a higher tomato and arugula concentration. I wish I could find a way for the goat cheese crumbles not to melt, but as soon as you put them in hot pasta I guess it's pretty much over. Because they melted it was almost most of a cream sauce, but like I said still very good. Try it! I need to make something for my family's Easter dinner this weekend. Any ideas (or requests...if you are my family reading this)? 

Here are the directions:

Ingredients

• 5 1/2 ounces goat cheese
• 2 cups coarsely chopped arugula, stems included
• 1 cup quartered cherry tomatoes
• 1/4 cup olive oil
• 2 teaspoons minced garlic (I used a lot more because I LOVE garlic)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 8 ounces penne pasta (I used spaghetti)

Directions

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.