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Casarecce with Arugula Goat Cheese and Pecans

Casarecce with Arugula Goat Cheese and Pecans is a very quick pasta dish that you can made in less than 20 minutes. It is flavorful and creamy with only 4 major ingredients.

Top down picture of bowl with Casarecce with Arugula Goat Cheese and Pecans

Quick and delicious and something different. We all need these type of dishes a few times a week, because we’re all busy. This particular recipe is an adapter version from Christopher Kimball’s Milk Street Special Issue 1 – 2017. He uses olive oil with goat cheese instead of pasta water to create a smoother sauce and I have to say, it works perfectly.


Where do you get your recipes from? How many magazines fall in your mailbox every month or do you do all your research online? I personally love to go through cookbooks and cooking magazines. I used to subscribe to so many, that keeping track of the recipes became a job in itself and I recently cut back on some of them. Now I am buying the magazines, whenever I like, but it is rather irregular. I have all my recipes stored in boxes divided over various categories; they give me ideas and inspiration.

I also love going to bookstores. There is something about books, holding books, smelling books; that you will never get from books on a tablet. It is similar for magazines, but not as strong. I am sure that books will cease to exist in the future, but not for a while. New books and cookbooks are still published in big numbers; so many fellow bloggers write the 1st, 2nd or 3rd cookbook and I hope many more to come, because I enjoy them a lot.

Ok, this recipe, Casarecce with Arugula Goat Cheese and Pecans, came from a magazine as I mentioned before. Simple, quick and very tasteful. The differences from the original are; other pasta, my choice of goat cheese and pecans instead of walnuts.

Picture of bowl with Casarecce with Arugula Goat Cheese and Pecans

The pasta I used is Casarecce pasta, also called Caserecce or Strozzapreti. A rolled and twisted pasta that easily slides in your mouth, especially when it is coated with a creamy goat cheese sauce. My choice of goat cheese was Southern Belle; a cute little Alabama-made goat cheese that is rolled in bourbon pecans, mint and sugar. Logically, I used pecans and the final sprinkle.

Casarecce with Arugula Goat Cheese and Pecans; a delicious dish. Thanks to Milk Street Magazine.

Casarecce with Arugula, Southern Belle and Pecans
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Casarecce with Arugula Goat Cheese and Pecans

Casarecce with Arugula Goat Cheese and Pecans is a very quick pasta dish that can be made in less than 20 minutes. It is flavorful and creamy with only 4 major ingredients.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 people
Author: Marinka

Ingredients

  • 4 ounces pasta
  • 2 ounces goat cheese
  • 3 tablespoons olive oil
  • 3 ounces arugula
  • 1/4 cup pecans chopped
  • salt and pepper

Instructions

  • Cook the pasta according to the directions on the packaging or to your desired degree of al dente.
  • While the pasta is cooking, make your sauce. Combine goat cheese, olive oil and salt and pepper and mix until smooth.
  • Drain the pasta and keep 1/3 cup of cooking water.
  • Return the pasta to the pot, add the arugula, the goat cheese mixture and the pasta water and mix until the sauce clings to the pasta and a the arugula starts to welt. Add salt and pepper to taste.
  • Divide the pasta over 2 plates or bowls and sprinkle with the chopped pecans

Nutrition

Calories: 566kcal | Carbohydrates: 45g | Protein: 14g | Fat: 37g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 119mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 26% | Vitamin C: 7.7% | Calcium: 12.8% | Iron: 12.9%

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