Prep: 1. Boil water for pasta. 2. Slice garlic. Make: 1. Toast almonds in pan over medium heat, stirring occasionally; set aside. 2. Heat oil in pan; add garlic and cook 2-3 minutes or until lightly browned. Transfer garlic pieces with a slotted spoon to a paper-towel-lined plate; reserve oil. 3. Boil pasta 9 minutes or until al dente. 4. Meanwhile, cook arugula in garlic oil on medium heat, stirring 3 minutes or until wilted. Remove from heat. 5. Drain pasta, reserving a cup of the hot water, and mix in arugula, adding garlic oil to taste. 6. Add goat cheese and about 2 tablespoons reserved pasta water; stir and add hot water until cheese melts into a sauce consistency. 7. Season with salt and pepper. Serve: Pasta in bowls, topped with almonds and garlic.