Casarecce with Arugula, Southern Belle 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.
Quick and delicious and something different. We all need these type of dishes a few times a week, because we’re all busy. OK, let me just speak for myself; I am busy. This particular recipe came 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 and every now and then I go through them, looking for inspiration of sometimes just looking for recipes to cook.
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 for one enjoy them a lot.
Ok, this recipe, Casarecce with Arugula, Southern Belle 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.
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, Southern Belle and Pecans; a delicious dish. Thanks to Milk Street Magazine.
Casarecce with Arugula, Southern Belle and Pecans
- 4 ounces pasta
- 2 ounces goat cheese Southern Belle
- 3 tablespoons olive oil
- 3 ounces arugula
- 1/4 cup pecans chopped
- salt and pepper
- 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