Ingredients
5 1/2 ounces goat cheese
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/3 cup olive oil
3 cloves of garlic, minced
1/4 cup pine nuts
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. While the pasta is cooking, sauté the garlic and pine nuts with the olive oil in a small pan for 2-3 minutes.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil with garlic and pine nuts, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.