GEMELLI PASTA WITH CHEVRE, ARUGULA AND WALNUTS

By lorik

Tip: We like to salt our pasta cooking water liberally, since it seasons not only the pasta but also the finished dish; 2 generous tablespoons of kosher salt for 4 quarts of water was best.

Ingredients

• KOSHER SALT
• 3/4 POUND GEMELLI OR CASARECCE PASTA
• 4 OUNCES CHEVRE (FRESH GOAT CHEESE)
• 5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• RED PEPPER FLAKES
• 4 OUNCES BABY ARUGULA (ABOUT 4 CUPS)
• 3/4 CUP WALNUTS, TOASTED AND CHOPPED
• 1/3 CUP FINELY CHOPPED FRESH CHIVES

Details

Servings 4
Adapted from 177milkstreet.com

Preparation

Step 1

Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Meanwhile, in a medium bowl, combine the cheese, oil and ¼ teaspoon each of salt and red pepper flakes, stirring and mashing with a fork until smooth. Drain the pasta, reserving ¾ cup of the cooking water, then return the pasta to the pot.

Add the arugula, goat cheese mixture and reserved pasta cooking water, then toss until the cheese mixture is evenly distributed and the arugula begins to wilt.

Stir in the walnuts and chives, reserving a tablespoon of each for garnish, if desired, then season with salt and red pepper flakes. Transfer the pasta to a warmed serving bowl, then garnish with the remaining walnuts and chives.