5 1/2 oz. goat cheese, crumbled
2 cups coarsely chopped arugula, stems included
1 cup quartered cherry tomatoes
1/4 cup olive oil
2 tsp. minced garlic
salt and pepper to taste
8 oz. penne pasta
Cook pasta until al dente. Drain. Crumble goat cheese into a large serving bowl. Add arugula, tomatoes, olive oil,
garlic and seasonings. Toss pasta with goat cheese mixture.
(From www.nikibone.com)