Goat Cheese & Arugula Pasta
Every year since living in Colorado I have grown a garden in the spring and summer months. Each year I have grown new an interesting plants that catch my eye on the Botanical Interests rack. This year one of my favorite things that I grew was Organic Rocky Wild Arugula. I incorporated it into many recipes but this, by far, was my favorite.
This goat cheese & arugula pasta is a great way to dress up any pasta you have in your pantry. If you aren't a fan of goat cheese you can always leave it out or substitute it with parmesan. I hope you enjoy this yummy recipe inspired by my garden.
3 cups of arugula
1 lemon zested
2 tablespoons lemon juice
2 to 3 oz goat cheese
Kosher salt and pepper
2 tablespoons extra virgin olive oil
12 oz. Campanelle
In a large pot bring salted water to a boil. Drizzle 1-2 teaspoons of olive oil in water to prevent the pasta from sticking together while cooking. Once pasta is done cooking drain and immediately add to a large bowl with goat cheese. Stir together. This will allow the goat cheese to melt. Add the arugula along with the oil lemon zest and juice. Toss and season with salt and pepper.