Pasta with Goat Cheese & Arugula

Pasta with Goat Cheese & Arugula

I loved this pasta soooo much. Josh liked it but not as much as I did, but I don't think he likes goat cheese as much as I do. It was so creamy. Can't wait to eat the leftovers for lunch today. 

This recipe was from the Milk Street cookbook. 

Ingrediants

1/2 lb gemelli pasta (I couldn't find it and used campanelle pasta)

6 oz fresh goat cheese (plus extra for crumbling on top)

6 Tbsp olive oil

Salt & Pepper

Red pepper flakes

4 oz arugula

3/4 cup walnuts-chopped

1/2 cup chives-chopped

Directions

Bring a large pot of water to a boil and season with salt. Cook pasta according to the package. Save 3/4 cup of the pasta cooking water. Drain and return pasta to the pot.  Meanwhile, in a medium bowl mix cheese, olive oil, 1/4 tsp salt and red pepper flakes. Stir and mash with a fork until smooth. Add arugula, goat cheese mixture and reserved pasta water to the pasta toss until coated. Stir in walnuts and chives reserving a few for garnish. Taste and add more salt and red pepper flakes. Assemble by placing pasta into a shallow bowl top with walnuts, chives, goat cheese crumbles and fresh black pepper.