Pasta with chevre, walnuts, arugula

Strozzapreti Pasta with Chèvre, Walnuts, and Arugula Local lettuces and red wine vinaigrette Ingredients: Strozzapreti (pasta) Chevre walnuts arugula spiced olive oil lettuces red wine vinaigrette (for best results, read recipe fully before beginning) 1) Prepare the ingredients: Wash and dry the fresh produce.

Pre-heat oven to 300 degrees.

Heat a medium pot of generously salted water to the boil on high.

Spread walnuts on baking sheet and toast in oven for 10 minutes, or until fragrant. When cool enough to handle, but still warm, roughly chop toasted walnuts.

Put lettuces in a salad bowl.

2) Cook the pasta: Add pasta to salted boiling water and cook, stirring occasionally, for 11 minutes.

Drain cooked pasta, reserving 1/2 cup pasta cooking water, and return pasta to pot to finish sauce (see below).

3) Dress salad: To lettuces, add red wine vinaigrette (as much or as little as you’d like) and toss to coat.

4) Make the sauce and finish your dish: While the pasta cooks, mix chevre with spiced olive oil in a small bowl. Mix until oil is fully incorporated. This will help prevent clumps in the finished sauce.

To cooked pasta, add chèvre mixture, arugula, chopped toasted walnuts, and reserved pasta water.

Simmer over medium-high heat until pasta is coated with sauce. Divide between two bowls.

Serve alongside salad. Enjoy!