Linguine With Goat Cheese and Arugula
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 1⁄4 cup extra virgin olive oil
- 5 ounces pancetta, diced
- 1 garlic clove, minced
- 1⁄2 cup heavy cream
- 8 ounces fresh goat cheese
- 1⁄4 cup snipped fresh chives
- 1⁄4 teaspoon red pepper flakes
- salt & freshly ground black pepper
- 12 ounces linguine
- 1 1⁄4 cups grated parmigiano-reggiano cheese
- 4 cups arugula, stems removed and very coarsely chopped
directions
- Warm the olive oil in a large skillet over medium-low heat.
- Add the pancetta and cook until light golden, 10 to 15 minutes.
- Remove the mixture from the pan, place in a bowl, and let cool.
- Add the garlic, heavy cream, goat cheese, chives, and red pepper flakes and mash together.
- Season to taste with salt and pepper. Set aside.
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until al dente, 7 to 9 minutes.
- Drain the pasta, reserving 2 tablespoons of pasta water.
- Toss the hot pasta, pasta water, and half the Parmigiano with the goat cheese mixture.
- Coat the pasta well with the sauce.
- Add the arugula and toss together.
- Place on a platter, garnish with the remaining half of the Parmigiano, and serve immediately.
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RECIPE SUBMITTED BY
I've been married for 37 years, have 3 children, 2 grandsons and 1 granddaughter. Finally made the move to beautiful Sonoma County in Northern California in 2009!