Goat Cheese and Arugula Pasta 4.000
Jan 31, 2007

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.

Servings: 4
  • 8 ounces dried penne pasta or similar-size pasta
  • 1 bunch arugula, rinsed and patted dry, root ends trimmed
  • 4 to 5 1/2 ounces goat cheese, at room temperature
  • 1 cup cherry tomatoes, quartered
  • 1/4 cup olive oil
  • 1 to 2 teaspoons garlic finely minced (may substitute 2 to 3 cloves roasted garlic)
  • 1/4 to 1/2 teaspoon salt
  • 1/2 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.

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Recipe Source

This dish is included in the "American University Shareholders' Cookbook," compiled by AU shareholders of the Fresh and Local CSA in Shepherdstown, W.Va.

Tested by Bonnie S. Benwick.

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