Pasta with Arugula and Goat Cheese Sauce
a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour
cream
1/3 cup goat cheese, crumbled
Salt and Pepper to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish
Before preparing sauce, fill a large casserole
with water, and bring the water to a boil.
Wash and clean well the arugula and parsley.
Dry thoroughly. Trim and chop both the arugula
and the parsley.
Place the arugula and the parsley in a food
processor. Add the yogurt or sour cream, goat
cheese, salt, and pepper. Blend the ingredients
thoroughly. Keep the sauce at room
temperature until ready to use.
Add a pinch of salt to the boiling water, and
cook the fusilli noodles following the instructions
on the package. When the noodles are cooked,
drain them, and place them in four serving
dishes. Pour the sauce evenly over the top of
each serving and add some cheese to each
dish. Serve immediately.