Every year since living in Colorado I have grown a garden in the spring and summer months. Each year I have grown new an interesting plants that catch my eye on the Botanical Interests rack. This year one of my favorite things that I grew was Organic Rocky Wild Arugula. I incorporated it into many recipes but this, by far, was my favorite. 

This goat cheese & arugula pasta is a great way to dress up any pasta you have in your pantry. If you aren't a fan of goat cheese you can always leave it out or substitute it with parmesan. I hope you enjoy this yummy recipe inspired by my garden. 

Ingredients:

12 oz campanelle pasta
2 - 3 oz goat cheese
3 cups arugula
1 lemon, zested
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
kosher salt and pepper

Directions:

1. In a large pot bring salted water to a boil. Drizzle 1-2 teaspoons of olive oil in water to prevent the pasta from sticking together while cooking. Add pasta to boiling water and cook following package instructions.

2. Once pasta is done cooking drain and immediately add to a large bowl with goat cheese. Stir together. This will allow the goat cheese to melt.

3. Add the arugula, olive oil, lemon zest, and lemon juice. Toss and season with salt and pepper.