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goat cheese and arugula over penne
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
8 ounces penne pasta
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.
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