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 adapted version from Christopher Kimball’s Milk Street. He uses olive oil with goat cheese instead of pasta water to create a smoother sauce and I have to say, it works perfectly.
Key Ingredients in This Recipe
- Pasta – I used is Casarecce pasta, also called Caserecce or Strozzapreti. A rolled and twisted pasta that easily slides in your mouth.
- Goat cheese
- Olive oil
- Arugula
- Pecans
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. 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.
How to Make Casarecce with Arugula, Goat Cheese and Pecans
- 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
Other Recipes with Goat Cheese to Try
Casarecce with Arugula Goat Cheese and Pecans
Pin Recipe FacebookIngredients
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.