Strozzapreti with Arugula and Arina Goat Gouda

Arugula (a.k.a. rocket) is a peppery green leaf with bite, commonly used in salads, that was considered an aphrodisiac back in Roman times. No promises there, but it is high in iron and Vitamin C. I recently enjoyed a pasta with arugula, tomatoes, and chilies at Il Fornaio restaurant and decided it was time to try my own version when I saw a fresh, organic bag at the Farmers' Marche. I paired it with Arina Goat Gouda, the most wonderfully creamy semi-hard goat cheese ever (if you eat cheese, you gotta try this), a little garlic, red pepper flakes, and pine nuts.

I was quite surprised at how peppery, almost bitter, the arugula was compared to the restaurant dish I'd enjoyed. I barely cooked it with olive oil and minced garlic. I enjoyed this dry pasta dish, but next time will try it with a tomato or red pepper sauce, or some fresh chopped tomatoes. To give it a sweet note.

Arina Goat Gouda...trust me...you gotta try it.