Arugula Pesto Bowtie Pasta with Goat Cheese

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

A peppery pasta dish with the creaminess of goat cheese to tie it all together!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 5 minutes minutes

Servings: 4

Author: Julie Chiou

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Ingredients 

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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

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Equipment

• Food processor

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Instructions

• 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.

NUTRITION FACTS

Serving: 0.25 of recipe | Calories: 396 kcal | Carbohydrates: 39 g | Protein: 15 g | Fat: 20 g | Fiber: 3 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Pasta

Cuisine: American

Keyword: easy pasta recipe, one pot pasta