Thursday, August 2, 2012

Penne with Tomatoes Goat Cheese and Arugula

I am a cheese person. I like everything from Gouda to good ol American sliced cheese. I even appreciate a stinky cheese every now and then. But one cheese I just cant get a taste for is goat cheese. I don't know what it is about it. It has a pungent and tangy aroma that makes me catch my breath in my throat. And while I know I am not a fan of this type of cheese, I keep trying it over and over again. I really want to like it! I feel like a foodie failure carrying around this dislike of such a versatile cheese. I have tried it rolled in herbs, spread on crackers, thrown in salads. But I just cant make myself love it. My latest attempt at using goat cheese was in a pasta dish. It makes sense to let the cheese coat over the warm pasta, tomatoes and wilted arugula...sounds delicious right? Well, I will say this has been the best way I have eaten it so far. I will go with a mozzarella or a smoked cheese next time for sure. Maybe I will give goat cheese another try soon but for now I still feel pretty "meh" about it. Any suggestions or recipe recommendations? Until then Enjoy!

Penne with Tomatoes, Goat Cheese and Arugula
3 ounces goat cheese
1 cup coarsely chopped arugula, stems included
1/2 cup quartered cherry tomatoes
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
 1/4 pound 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. 

Adapted from All Recipes

 It sure was a pretty dish

  I used a spinach/arugula mix. I also think basil would have been a nice addition.

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