Because of its spicy, bitter flavor, arugula packs a bite that people seem to either love or hate. As with many other vegetables, though, a little heat cuts that bitterness right down, leaving a tender, more mellow green in its place. The recipe below can be spiced up by adding any number of extras – tomatoes, bacon, white beans, to name a few – to give it a little more substance.
Arugula & Goat Cheese Pasta
by Holly Rodricks
Makes 3-4 servings.
- 3/4 lb. medium-sized, textured Pasta (such as fusilli)
- 2 cups Arugula, washed and shredded
- 1/2 cup (2 oz.) crumbled Goat Cheese (Again, we highly recommend 2 Kids Goat Farm.)
- 1/2 small Red Onion (or 1 Shallot), finely diced
- 2 cloves Garlic, minced
- 2 tbsp. Olive Oil
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- Optional: pinch of Red Pepper Flakes
- Cook Pasta according to package instructions until al dente.
- While Pasta is cooking, sauté Onion in oil over medium heat, until translucent.
- Add Garlic and continue to sauté for 1 minute. Set aside.
- When Pasta is cooked, reserve 1/4 cup of water. Strain Pasta and pour into large bowl.
- Add Pasta Water, Arugula and all remaining ingredients to bowl of hot Pasta and toss until evenly mixed.
*In season, roast 2 cups of cherry or grape tomatoes and toss in with remaining ingredients, for a tangy twist. Alternatively, add white beans or bacon/pancetta (or both) to add a little more protein to the mix.
*Image courtesy of: http://sustainabledad.com/wp-content/uploads/2011/09/pasta_arugula.jpg