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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.
I still haven’t had the chance to go to a blogging conference yet! But I plan on it next year. This looks amazing!
Ummm this looks fabulous! I’m so glad we got to hangout this weekend! I too feel a little zombie like today, as well!
I love arugula pesto – it’s my favorite! And goat cheese…perfection!
This looks really good! I have some goat cheese in the refrigerator waiting for this dish. :)
I love the sound of every single ingredient in this recipe! I’ve got to make it!
I adore pesto…. looks great!!
I pretty much want to eat that entire bowl of pasta.
I’ve never made pesto from anything other than basil. This looks delicious Julie!!!
Gorgeous color! I don’t know if I’ve ever had arugula pesto but I can imagine that it’s delicious!
arugula is one of my very favorite things in life. i’ve never tried making a pesto out of it – this sounds great!