Fresh Pasta with Goat Cheese and Arugula Pesto
I have ALWAYS wanted a pasta-roller. Especially since the pumpkin ravioli adventure of 2010, where I found it nearly impossible roll the pasta dough as thin as it had to be by hand. I aways thought I’d just wait till I was married (what foresight!) and just register for one, but when my aunt and uncle gave me a crate and barrel gift certificate for Christmas, I knew it was time. And let me tell y0u, crateandbarrel.com kept telling me that its pasta-roller was backordered. I would say “backordered until February.” And then February would roll around and it would say “backordered until March.” But I still kept checking, and one day it was miraculously IN STOCK! And a week later it was in my possession, bright and shiny and amazing.
So one night Frank and I made pasta. Nothin’ too fancy. To be honest, I’m probably going to try another pasta dough recipe next time. But this was nice and easy and rolled out perfectly with the machine.
This dish is all about the pesto–the bitterness of the arugula paired with the creamy goat cheese and sweet cherry tomatoes is fabulous. Also, don’t limit yourself to using this just as a pasta sauce. I’m thinking bruschetta, pizza, grilled steak… But fresh pasta’s pretty good, too.
Pasta with Goat Cheese and Arugula Pesto
10-12 oz spaghetti (recipe for fresh follows)
1/4 cup pine nuts, toasted, plus extra for serving
1 garlic clove, roughly chopped
3 cups of arugula
5 tablespoons extra virgin olive oil
5 oz goat cheese, crumbled, plus extra for serving
handfull of cherry tomatoes, halved
Cook noodles in boiling water seasoned with salt until al dente.
Combine pine nuts, garlic, and arugula in a food processor with a generous pinch of salt. Pulse several times until well-chopped. Let machine run and slowly add olive oil until desired texture is achieved.
Drain pasta and combine with goat cheese. Toss together with the arugula pesto and serve with tomatoes, pine nuts, and crumbled goat cheese.
Easy Pasta Dough
1 1/4 cups flour
1/4 cup semolina
Combine all ingredients in a food processor until a dough forms. Remove the dough and kneed on a lightly floured surface until the dough is smoother in texture (about 2-3 minutes). Form the dough into a ball, cover with plastic wrap, and refrigerate for an hour.
Roll out dough to make noodles. For instructions, I suggest looking at this tutorial from Annie’s Eats. Form noodles into either spaghetti (or fettuccine, as I did, but would have preferred spaghetti). Store noodles on a cookie sheet sprinkled with a bit of flour until ready to cook.*
*Noodles can also be flash frozen at this point and will taste very yummy cooked at a later date.