I’m always looking for quick, easy meals for dinner. This is a great dinner that comes together in 20 minutes or less. The recipe is very customizable. Swap the arugula for baby spinach or the goat cheese for cubed fresh mozzarella. Don’t like nuts? Try adding beans instead. Want to amp up the veggies? Add a diced red bell pepper or increase the amount of greens. One of the best parts of this recipe: the leftovers are perfect for a cold lunch salad the next day.
Pasta with Arugula, Goat Cheese, and Walnuts
3/4 pound pasta (I used rigati)
4 – 6 ounces baby arugula (also called roquette)
4 ounces goat cheese
walnuts (about 1/2 cup)
salt (not pictured)
Cook the pasta according to the package directions for al dente. Make sure the water is well salted – this is your chance to flavor the pasta.
Spread the walnuts on a foil-lined sheet pan (easy cleanup!) and toast in a 350 degree oven for 5 – 7 minutes. Alternately, you could toast the walnuts in a skillet over medium heat. This brings out the flavor of the walnuts.
Put the arugula in a large bowl. Zest the lemon over the arugula. Then cut the lemon in half and squeeze the juice over the arugula. Toss the arugula in the lemon zest and juice so it is well coated.
When the pasta is finished, add the drained pasta to the arugula. Top with olive oil and the toasted walnuts. Toss well. The arugula should begin to wilt.
Crumble the goat cheese over the arugula, pasta, and walnut mixture. Toss well.
Portion into four bowls. Serve with a glass of chardonnay and enjoy!
Adapted from Lemony Pasta with Arugula from Everyday Food magazine.