About seven years ago I found a recipe for goat cheese linguine. My job could get pretty boring, so I often looked online for recipe ideas. When I came across this recipe I thought, man this looks like a great dish to make for dinner this weekend.
At the time my go-to app for notes was Google Keep (which still is a pretty good app for note-taking on-the-go).
When I found the recipe I jotted down the main ingredients, but I didn’t bother getting the rest of it; I figured that I would just remember it.
Although I had every intention of going to the store that night to pick up my goat cheese and arugula. It never happened. I must have got stuck in a black hole because after seven years, I still never made the goat cheese linguine.
The Wait is Over
After all this time, I’ve waited long enough. I pulled up my note in Google Keep and headed to the grocery store to pick up all of my ingredients.
When I got home to start on the recipe I realized that I had only written down the ingredients. There was nothing to explain what I needed to do or how much I needed.
This recipe for goat cheese linguini is a modified version of the one that I found seven years ago. Honestly, it turned out better than I could have ever imagined!
- 8 oz of Prosciutto
- 5 cloves of fresh garlic
- 6oz of goat cheese
- ¼ cup of olive oil
- 2 cups heavy cream
- 3 Tbsp butter
- ¼ cup of grated or shredded parmesan cheese
- 5oz baby arugula
- A few dashes of garlic salt and red pepper flakes
- Box of linguine
Heat the olive oil in a large skillet over medium heat and dice the prosciutto and the garlic and add to the skillet. Stir frequently until the garlic is fragrant.
Slowly add a spoonful at a time of the goat cheese and stir in some heavy cream.
Add the butter and continue stirring. Continue to add the goat cheese and heavy cream little by little until you’ve used it all.
Start boiling the water for the linguine (or your favorite pasta) and follow the instructions on the box if you aren’t familiar with cooking pasta.
Go back to your sauce and stir in the parmesan cheese and baby arugula and continue stirring until the arugula is wilted and blended into your sauce. Add some garlic salt and red or black pepper.
Once the pasta is ready, strain it and plate it. Spoon the goat cheese sauce over your pasta and enjoy!