This creamy goat cheese pasta is accented with Italian Herb and walnuts for a simple and satisfying dinner any night of the week.
Recipe tags: adobo base, easy difficulty, main, vegetarian, skillet
| Quantity | Ingredient |
|---|---|
| 1 lb | dried penne pasta |
| ¼ cup | olive oil |
| 1 | onion, diced |
| ½ cup | chopped walnuts |
| 2 | Better Than Bouillon® Italian Herb Base |
| 5 oz | goat cheese, crumbled |
| 4 cups | arugula |
| 1 tsp | freshly ground black pepper |
Cook penne according to package directions. Reserve 1/3 cup pasta cooking liquid; drain penne.
Meanwhile, in large skillet set over medium heat, heat oil. Cook onion and walnuts, stirring occasionally, for 3 to 4 minutes or until onion is starting to soften and walnuts are toasted. Stir in Culinary Collection Italian Herb and cook, stirring occasionally, for 2 minutes.
Add pasta and reserved pasta cooking liquid. Sprinkle with goat cheese and toss to combine. Cook, stirring occasionally, for 1 to 2 minutes or until sauce clings well to pasta. Stir in arugula until just wilted. Season with pepper.
Tips: Substitute walnuts with almonds or hazelnuts if desired.
Substitute penne with orecchiette or farfalle pasta if preferred.