Linguine With Creamy Arugula And Goat Cheese Food

CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE

Steps:

• Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

LINGUINE WITH GOAT CHEESE AND ARUGULA

Steps:

• 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.

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente.
• Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
• Drain pasta, and toss with goat cheese mixture.

CREAMY ARUGULA AND LETTUCE SOUP WITH GOAT CHEESE

Steps:

• Garnish: 2 1/2 ounces goat cheese, sliced
• In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
• *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
• Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

LINGUINE WITH CREAMY ARUGULA AND GOAT CHEESE

Steps:

• Bring water to boil in covered pot for linguine.
• Trim and wash arugula thoroughly. Dry thoroughly.
• In food processor, blend yogurt, ricotta and goat cheese until creamy.
• Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
• Cook linguine according to package directions.
• When linguine is cooked, drain and top immediately with sauce.

FETTUCCINE WITH TOMATOES, BACON, ARUGULA AND GOAT CHEESE

Steps:

• Combine tomatoes and vinegar in large bowl. Season with salt and pepper. Let stand until tomatoes release their juice, about 15 minutes.
• Heat oil in heavy large skillet over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels.
• Add leeks to same skillet and sauté until tender, about 3 minutes. Add garlic, rosemary and crushed red pepper; sauté 1 minute. Add tomato mixture and cooked bacon. Simmer until tomatoes are heated through, about 4 minutes. Add arugula and simmer until wilted, about 1 minute.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain.
• Transfer pasta to large bowl. Add goat cheese, 6 tablespoons Parmesan cheese and tomato mixture. Toss to combine. Season with salt and pepper. Serve, passing additional Parmesan separately.

CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE

Steps:

• Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water.
• While the pasta is cooking, heat oil in a large skillet over medium-high heat.
• Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft.
• Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated.
• Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.

PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO

Steps:

• In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
• Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.