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Pasta with Preserved Lemon, Arugula, and Goat Cheese

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Servings: 2 people

Ingredients

  • 200 grams fresh pasta (I used flat, broad, papperdelle pasta)
  • 1/2 dl pepitas
  • 2 handfuls arugula
  • 1/4 preserved lemon
  • 2 cloves garlic
  • 50 grams hard goat cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt (plus extra for boiling the pasta)

Instructions

  1. Bring a big pot of water to a boil. While you're waiting, prepare the ingredients. 

  2. Toast the pepitas in a small pan for a few minutes until lightly browned and crisp. 

  3. Wash and dry the arugula, and mince or press the garlic.

  4. Wash excess brine of the preserved lemon and slice it thinly.

  5. Finely slice the goat cheese like you would parmesan. You can use a mandolin or a potato peeler to help you control the thickness of the slices.

  6. Salt the boiling water and cook the fresh pasta for a few minutes until it is tender. Drain the pasta in a colander or sieve.

  7. Heat the olive oil in a large pot or pan over medium-low heat. Add the garlic and cook until it starts to become golden. 

  8. Mix the preserved lemon slices and the arugula into the garlic and oil, season lightly with salt (but remember that the preserved lemons are already very salty) and let everything cook until the arugula has wilted. 

  9. Add the pasta to the pot and gently combine. Take the pot off the heat and mix in the pepitas. 

  10. Transfer pasta to plates, top with goat cheese (and an extra drizzle of olive oil if you're feeling generous), and serve.