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
For the arugula pesto
- 10 oz baby arugula
- 1/4 cup pine nuts, toasted
- 1/3 cup Parmesan cheese, grated
- 3 cloves of garlic
- Salt and pepper, to taste
- 1/8 cup olive oil
For the rest of the pasta dish
- 1 pound bowtie pasta
- 3 tbsp arugula pesto
- 2 oz goat cheese, crumbled
- Place all ingredients except olive oil in food processor.
- Turn the food processor on and drizzle olive oil through feed tube. If you need more to get the right consistency, use more.
- 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.
- 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 3 tbsp. of 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.
- Crumble goat cheese on top and stir well to melt and combine.
- Serve hot.
- Store in an airtight container for up to 5 days.