CSA Recipes

Recipe tested by Jillian Jarrett; e-mail questions tofood@washpost.com

Goat Cheese and Arugula Pasta

4 servings

Tenleytown resident and community-supported agriculture member Rosie Perez was looking for a way to enjoy fresh, tender arugula beyond salads, so she adapted this recipe from one she found on Allrecipes.com. Sometimes she adds sauteed mushrooms, prosciutto or grilled chicken. This dish is included in the "American University Shareholders' Cookbook," compiled by AU shareholders of the Fresh and Local CSA in Shepherdstown, W.Va.

8 ounces dried penne or similar-size pasta

1 small bunch arugula, rinsed and patted dry, root ends trimmed

4 to 5 1/2 ounces goat cheese, at room temperature

1 cup quartered cherry tomatoes

1/4 cup olive oil

1 to 2 teaspoons finely minced garlic (may substitute 2 to 3 cloves roasted garlic)

1/4 to 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cook the penne in a large pot of salted boiling water according to package directions.

While the pasta is cooking, coarsely chop the arugula, including the stems (there should be about 2 cups total). Transfer to a large bowl and add the goat cheese, tomatoes, olive oil, garlic, salt and pepper, mixing to combine. Drain the pasta and immediately toss with the goat cheese mixture, stirring until evenly distributed. Divide among individual bowls and serve warm.

VARIATION: For some people, the taste of raw garlic is too strong. You can omit the garlic and substitute a flavored goat cheese. We also tested this recipe with a roasted garlic and sun-dried tomato goat cheese from Highfield Dairy & Farm of Big Cove Tannery, Pa., which we found at the FreshFarm Market in Dupont Circle.

Per serving: 477 calories, 16 g protein, 44 g carbohydrates, 26 g fat, 31 mg cholesterol, 10 g saturated fat, 498 mg sodium, 2 g dietary fiber

Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com