Fettuccine With Goat Cheese Arugula And Tomatoes
|Fresh fettuccine||9 Ounce (1 Package)|
|Goat cheese||4 Ounce, crumbled (1 Small Log)|
|Baby arugula||5 Ounce (1 Bag)|
|Cherry/Grape tomatoes||1 1⁄2 Cup (24 tbs), quartered|
|Ground pepper||1⁄4 Teaspoon|
1. Cook the fettuccine according to package directions, omiting the salt if desired; drain, reserving 1 cup of the cooking water.
2. Return the pasta to the pot with 1/2 cup of the cooking water and place over low heat. Add the cheese, arugula, tomatoes, and pepper; toss until the cheese melts and the arugula just begins to wilt, about 1 minute. Add more of the cooking water if the pasta is too dry.