_{Updated 10.01.25}

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

Key ingredients to make Casarecce with Arugula & Goat Cheese

You’ll find the complete list of ingredients and exact quantities in the recipe below.

Pasta – I used is Casarecce pasta, also called Caserecce or Strozzapreti. A rolled and twisted pasta that easily slides in your mouth.
Goat cheese
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.

A top down look into a bowl of Casarecce with Arugula & Goat Cheese

How to Make Casarecce with Arugula & Goat Cheese

Step 1 – Cook the pasta according to the directions on the packaging or to your desired degree of al dente.

Step 2 – While the pasta is cooking, make your sauce. Combine goat cheese, olive oil and salt and pepper and mix until smooth.

Step 3 – Chop the arugula just a little bit and chop the pecan fine.

Step 4 – 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

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