Goat cheese and arugula over penne

Goat cheese and arugula over penne

The sauce

5 1/2 ounces crumbled goat cheese

2 cups chopped arugula

1 cup cherry tomatoes

1/4 cup olive oil

2 teaspoons minced garlic

Mixed together and mix in pasta.

Ingredients:
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
Directions:
1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=11698&origin=detail&servings=6&metric=false

This dish has a little bit of a spicy taste to it. That's because of the chopping of the arugula.

Arugula (Eruca vesicaria sativa) is a leafy green herb of the mustard family. Known also as rocket, Italian cress, roquette, and rucola, it has elongated dark green leaves that are lobed like the leaves of an oak. In the ground, the plant resembles a loose lettuce with long, slender leaves.

This herb is related to both the radish and watercress, and the flavor of the leaves is similarly hot and peppery. The leaves can be between 3 and 8 inches (7.5 and 20 centimeters) in length, depending on the maturity of the leaf. Native to the Mediterranean region, arugula has been grown as a vegetable since the Roman era. The Romans ate the leaves, used the seeds to flavor oil, and made aphrodisiac and medicinal compounds from the plant.

*Description from the internet.