Linguine With Goat Cheese and Arugula

Cheri in Healdsburg, CA's Note:

This is a Joanne Weir recipe who has a PBS show that I watch every week (yes, I watch cooking shows too!). It was creamy and rich, and the arugula added a nice peppery bite to the pasta. Not a recipe you want to have all the time, but every once in a while you have to indulge!

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 cup

• ¼ cup extra virgin olive oil
• 5 ounces pancetta , diced
• 1 garlic clove , minced
• ½ cup heavy cream
• 8 ounces fresh goat cheese
• ¼ cup snipped fresh chives
• ¼ teaspoon red pepper flakes
• salt & freshly ground black pepper
• 12 ounces linguine
• 1 ¼ cups grated parmigiano-reggiano cheese
• 4 cups arugula , stems removed and very coarsely chopped

Directions:

1. Warm the olive oil in a large skillet over medium-low heat.
2. Add the pancetta and cook until light golden, 10 to 15 minutes.
3. Remove the mixture from the pan, place in a bowl, and let cool.
4. Add the garlic, heavy cream, goat cheese, chives, and red pepper flakes and mash together.
5. Season to taste with salt and pepper. Set aside.
6. Bring a large pot of salted water to a boil over high heat.
7. Add the pasta and cook until al dente, 7 to 9 minutes.
8. Drain the pasta, reserving 2 tablespoons of pasta water.
9. Toss the hot pasta, pasta water, and half the Parmigiano with the goat cheese mixture.
10. Coat the pasta well with the sauce.
11. Add the arugula and toss together.
12. Place on a platter, garnish with the remaining half of the Parmigiano, and serve immediately.