Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto

Ingredients

1 cup oil-packed sun-dried tomatoes, drained, rinsed, patted dry, and chopped coarse (one 8-1/2 oz. jar)
6 T. olive oil
1/4 cup walnuts, dry toasted in skillet until fragrant (about 6 minutes)
1 medium clove garlic, minced or pressed (about 1/2 t.)
3/4 oz. (1/2 cup) grated Parmesan cheese
1/2 t. salt
1/8 t. black pepper
1 lb. campanelle or farfalle
1 medium bunch (about 10 oz.) arugula, washed, dried, stemmed, and cut into 1-inch lengths (about 6 cups)
3 oz. goat cheese

Instructions

1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan cheese, salt, and pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
2. Bring 4 quarts salted water to boil in stockpot. Stir in pasta; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to pot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into pasta. Serve immediately, dotting individual bowls with 1/2-inch pieces of goat cheese.

Ingredients

Instructions

Notes