Prep time: 10 minutes
Cook time: 20 minutes

Shopping List

• 1 bunch oregano or 1 bunch flat leaf (Italian) parsley
• 1 bunch chives
• 36 cherry tomatoes (about 2 boxes)
• 2 bags arugula (or 8 cups)
• 1 lemon, preferably organic
• 8 oz. soft goat cheese
• 1 lb. tagliatelle, preferably unenriched (if you can find fresh, so much the better)
• 1 loaf fresh, crusty bread

Pantry Items

• Unsalted butter
• Fine or coarse sea salt
• Extra-virgin olive oil

Tools

• Bread knife
• Chef’s knife
• Large stockpot or pasta pot
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Small saucepan
• Spatula
• Strainer
• Tongs
• Whisk

Suggestions

• Wine: Sauvignon Blanc
• Dessert: Strawberries tossed with raspberry vinegar and brown sugar

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put it over medium-high heat
  • Put the wine in the refrigerator
• Prep
  • Rinse and pat dry the herbs.
  • Pluck 1 cup leaves from the oregano or the parsley.
  • Rinse the cherry tomatoes and cut them in half.
  • Rinse and dry the arugula. Measure out 8 cups.
  • If the arugula leaves are big, tear them into bite-sized pieces.
  • Measure out 6 tbsps. butter.
• Start Cooking
  • Put the tomatoes in a bowl and sprinkle them with a scant ½ tsp. salt. Toss and set them aside.
  • Put the arugula in a medium-sized bowl.
  • Melt the butter in a small pan over low heat. 
  • Squeeze half the lemon through your fingers into a small bowl.
  • Mince the oregano or parsley.
  • Mince the chives.
  • When the butter is melted, remove it from the heat and stir the herbs into it.
  • Slice the bread and open the wine.  Go ahead, pour yourself a glass.
  • Put the pasta in the boiling water. If you’re using dried pasta, it will take between 7-12 minutes to cook. If you’re using fresh pasta, it will take 4 -5 minutes.
  • Put the tomatoes in a strainer and shake it to remove any juices from the tomatoes, then add them to the arugula in the bowl.
  • Drizzle 3 tbsps. olive oil and 1 tsp. lemon juice over the arugula and tomatoes and toss, toss, toss. Crumble the goat cheese on top, and take to the table.
  • Check the pasta – if it’s cooked, drain it.
  • Put the pasta in a bowl, pour the melted butter with herbs over it, and toss until the pasta is coated with the butter. Season the pasta with salt, toss some more, and take it to the table.
  • Dinner is ready! Don’t forget the bread and wine.

Wow that was fast, let’s eat!

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