Nutty Rigatoni with Chevre & Arugula

Step 1: Preheat oven to 450°F.

Step 2: Mix goat cheese with about 1 tbsp of EVOO and red pepper flakes in a bowl.

Step 3: Add walnuts and pecans to a sheet tray and toast in the oven for 10 minutes, then allow to cool.

Step 4: Toss butternut squash with 1/2 tsp salt, pepper, and about 1 tbsp of EVOO, then roast on a sheet tray for 30 minutes at 450°F.

Step 5: If the squash isn't darkened after 30 minutes, broil the top for additional color for a few minutes.

Step 6: Boil a large pot of salted water and cook the rigatoni according to package directions.

Step 7: In a separate pan, combine 1 cup of pasta water with cooked rigatoni, then stir in the goat cheese mixture until well incorporated.

Step 8: Add arugula to the pasta and cook just until it begins to wilt.

Step 9: Turn off the heat and let the pasta absorb some remaining liquid.

Step 10: Plate the pasta, top with roasted squash, chopped toasted nuts, a drizzle of EVOO, and a sprinkle of parmesan.