Goat Cheese and Arugula with Pasta
Goat Cheese and Arugula with Pasta
Submitted by Charlene Hunt, Fustini's Petoskey
Potatoes, Pastas and Grains
Ingredients
- 4 oz goat cheese
- 2 cups coarsely chopped arugula or spring mix
- 1 cup quartered cherry tomatoes
- ¼ cup Fustini's Rosemary olive oil
- 2 teaspoons minced garlic
- ½ teaspoons ground black pepper
- ½ teaspoons Fustini's Pyramid Flake Salt
- 8-10 oz penne pasta
Directions
- Cook pasta in a large pot of boiling salted water until al dente. Crumble goat cheese into a large serving bowl. Add arugula, tomatoes, olive oil, garlic, and salt and pepper. Drain pasta, and toss with goat cheese mixture.
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