Linguine With Creamy Arugula And Goat Cheese Recipes

LINGUINE WITH CREAMY ARUGULA AND GOAT CHEESE

Steps:

• Bring water to boil in covered pot for linguine.
• Trim and wash arugula thoroughly. Dry thoroughly.
• In food processor, blend yogurt, ricotta and goat cheese until creamy.
• Add arugula to ricotta mixture and blend until arugula is thoroughly blended. Season with salt and pepper.
• Cook linguine according to package directions.
• When linguine is cooked, drain and top immediately with sauce.

CREAMY ARUGULA AND LETTUCE SOUP WITH GOAT CHEESE

Steps:

• Garnish: 2 1/2 ounces goat cheese, sliced
• In a medium pot warm the olive oil over medium heat. Add the shallots and cook until tender and starting to brown, about 4 minutes. Add the potatoes and the stock. Bring the stock to a simmer over high heat. Reduce the heat and continue to simmer, covered, until the potatoes are almost tender, about 20 minutes. Add the arugula and lettuce to the pot and continue simmering, uncovered until the greens are tender, another 2 to 3 minutes. Using a slotted spoon, transfer the potatoes and greens to a blender. Pour in enough of the stock to cover the vegetables. Add the cream, salt, and pepper.
• *Blend the ingredients together until smooth. Be careful to blend slowly at first with a kitchen towel held tight to the top of the blender lid. Blending hot ingredients can cause the lid to blow off. Pour the blended soup back into the pot with the remaining stock. Stir to combine. Cover and keep warm.
• Pour the soup into 4 serving bowls. Top each soup with 1/2-ounce sliced goat cheese. Serve immediately.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ARUGULA AND GOAT CHEESE TARTINE

Steps:

• Lay out the toast slices and spread them with the goat cheese. Place the arugula and sliced tomato on top of the goat cheese, and serve.

GOAT CHEESE AND ARUGULA OVER PENNE

Steps:

• 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.

LINGUINE WITH GOAT CHEESE AND ARUGULA

Steps:

• Warm the olive oil in a large skillet over medium-low heat.
• Add the pancetta and cook until light golden, 10 to 15 minutes.
• Remove the mixture from the pan, place in a bowl, and let cool.
• Add the garlic, heavy cream, goat cheese, chives, and red pepper flakes and mash together.
• Season to taste with salt and pepper. Set aside.
• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook until al dente, 7 to 9 minutes.
• Drain the pasta, reserving 2 tablespoons of pasta water.
• Toss the hot pasta, pasta water, and half the Parmigiano with the goat cheese mixture.
• Coat the pasta well with the sauce.
• Add the arugula and toss together.
• Place on a platter, garnish with the remaining half of the Parmigiano, and serve immediately.

LINGUINE WITH UNCOOKED TOMATO, ARUGULA, AND OLIVE SAUCE

Steps:

• In a large bowl stir together the garlic paste, the tomatoes, the arugula, the olives, the oil, the vinegar, and salt and pepper to taste and let the mixture marinate for 20 minutes. In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente, drain it, and while it is still hot, toss it with the sauce. Serve the pasta warm or at room temperature.

GRILLED GOAT CHEESE & ARUGULA SANDWICHES

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

PASTA SALAD WITH GOAT CHEESE AND ARUGULA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
• Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

CREMINI MUSHROOM PASTA WITH WILTED ARUGULA AND GOAT CHEESE

Steps:

• Cook pasta according to package directions, but before draining, reserve 1/2 cup cooking water. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add mushrooms and salt and cook, stirring frequently, 2 or 3 minutes or until mushrooms are soft. Add garlic and cook another 2 or 3 minutes until garlic is soft and most of the liquid has evaporated. Toss pasta with mushrooms, arugula, and goat cheese. Stir in reserved cooking liquid until cheese becomes creamy. Toss in parsley and season to taste with salt and pepper.