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Arugula pesto bowtie pasta topped with creamy goat cheese for a dish that is light and full of flavor I just got back from Mixed Conference yesterday and I’m still feeling like a zombie. I didn’t want to miss a second of socializing and interacting with friends so I chose that over sleep. I finally got to meet so many of my food blogging friends that I felt as if I already knew just from our interactions online! If you haven’t been to a blogging conference before, I highly recommend it! You get to network so much and get to learn a ton of new things. Some will already be known concepts but things are ever-changing so there is always something new to be learned!
Now, I must entice you with this gorgeous & easy pesto pasta recipes. For one, I love the gorgeous color that arugula pesto gives a dish and second, the FLAVOR. Talk about a peppery & bitter kick. It’s the perfect addition to add to pasta that’s smothered with goat cheese. Creamy, yet light, and it’s got a bite. It’s the perfect bowl of pasta!
Arugula Pesto Bowtie Pasta with Goat Cheese
Equipment
Ingredients
For the arugula pesto
- 10 ounce (284 g) baby arugula
- ¼ cup (34 g) pine nuts, toasted
- ⅓ cup (33 g) Parmesan cheese, grated
- 3 cloves of garlic
- Salt and pepper, to taste
- ⅛ cup (30 ml) olive oil
For the rest of the pasta dish
- 1 pound (454 g) bowtie pasta
- 3 tablespoon arugula pesto
- 2 ounce (57 g) goat cheese, crumbled
Instructions
- Place all ingredients for the pesto except olive oil in food processor.10 ounce (284 g) baby arugula, 1/4 cup (34 g) pine nuts, 1/3 cup (33 g) Parmesan cheese, 3 cloves of garlic, Salt and pepper
- Turn the food processor on and drizzle olive oil through feed tube. If you need more to get the right consistency, use more.1/8 cup (30 ml) olive oil
- Store in airtight container for up to 1 month.
- In a large pot, bring water to a boil, then cook pasta according to instructions on box.1 pound (454 g) bowtie pasta
- Once pasta is done cooking, drain well but reserving 1/4 cup of pasta water.
- In the same pot, pour the pasta back in and add the arugula pesto. The heat of the pasta will spread the pesto all over. Add in a little bit of the pasta water to thin it out. You might not need the full 1/4 cup.3 tablespoon arugula pesto
- Crumble goat cheese on top and stir well to melt and combine.2 ounce (57 g) goat cheese
- Serve hot.
- Store in an airtight container for up to 5 days.
Sweet! Thanks!
Hi Julie, I was wondering if this recipe would work with non salted almonds or cashews instead of pine nuts?
You can just omit the pine nuts and not use another nut :) I do it all the time, haha
this looks amazing! I was wondering, do you think this dish could be served at room temperature for a July 4th side dish???????
Yes, you absolutely can! Enjoy :)
Love pesto, always make basil pesto myself. Never tried arugula pesto before, though. Looks gorgeous on your photos!
Looks delicious! I love pesto with so many things. Being from Texas, one of my favorites is a cilantro pecan but I will have to try this recipe for my next easy dish. As a fellow blogger I think your photography is great! keep up the good work.
K
Gorgeous Julie! I love the color and the addition of goat cheese with the pasta. Wish I had some for lunch :)
Seriously, when do we go back? I really miss all you gals! This arugula pesto is gorgeous…swooooon. I’m thinking this could definitely be dinner tonight.
Oh, this looks amazing! I love goat cheese and that pesto sounds so great! Glad you had fun at Mixed!!