Cavatappi with Corn, Tomatoes and Arugula

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Ingredients

1. 1 lb cavatappi or campanelle
2. 1/4 c plus 2 tablespoons extra virgin olive oil
3. 1 1/2 c corn kernels (from 2 ears)
4. 2 c cherry tomatoes
5. salt to taste
6. pepper to taste
7. 3 oz crumbled goat cheese or feta cheese
8. 4 cups packed baby arugula

Instructions

1. Bring a large pot of water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 1 cup cooking water, then drain.
4. Meanwhile, heat 1/4 cup olive oil in a separate large pot over medium-high heat.
5. Add the corn and cook, stirring, until browned, 4 to 6 minutes.
6. Add the tomatoes and cook until bursting, 2 to 3 minutes; season with salt and pepper.
7. Add the pasta, 1/2 cup reserved cooking water and the remaining 2 tablespoons olive oil to the pot with the tomatoes.
8. Cook, stirring, until coated, adding more cooking water if needed; season with salt and pepper.
9. Remove from the heat and stir in the goat cheese.
10. Working in two batches, add the arugula and stir until lightly wilted.

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