Did you miss me? Have you been starving since my last blog post, unsure of what to eat without my recipes and guidance? Let's pretend this is the case. Makes me feel important.
Today I'd like to throw a pasta into the mix. I feel like we have been a little pasta dry for the past couple of weeks, so it's time. This is a very healthy pasta recipe. It's light, tastes great with whole wheat pasta if you wanted to switch up fusilli for a whole grain penne, and (as with the recent theme), is a great summertime dish. It makes a great dish on it's own, but also a nice side dish to accompany some grilled chicken? shrimps? Maybe even toss the chicken and/or shrimp in WITH the pasta. Many options for this one. Feel free to get crazy with it.
Ingredients (serves 4)
500g fusilli (or penne)
2 cups arugula leaves
EVOO
kosher salt
2-3 cups cherry or grape tomatoes
2 cloves garlic (minced)
1/2 cup crumbled goat cheese
fresh ground pepper
1 yellow pepper sliced thinly (optional)
Bring a pot of water to a boil and then add salt the water. Cook your pasta al dente, strain it and reserve about 1/4 cup of the starchy cooking water. Place the pasta in a large bowl, toss in the arugula and keep warm.
Just before the pasta is cooked, in a large pan over medium-high heat, warm 2 tbsp EVOO. Add the tomatoes and toss. Sprinkle in the garlic simultaneously while tossing the tomatoes. Keep the tomatoes moving until they begin to blister. Remove from the heat and season with salt. Spoon the tomatoes over the pasta. In the same pan cook your pepper, if you are using it, until soft. Season with salt and add to the pasta.
Sprinkle the goat cheese into the pasta and toss to combine, adding some of the cooking water as you go if the pasta seems dry. Season with pepper - serve & enjoy
xo Chef Natty
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