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

Submitted by Chef mariajane

"This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 cup sun-dried tomato (oil-packed, rinsed, patted dry, and chopped very coarse)
• 6 tablespoons extra virgin olive oil
• 1⁄4 cup walnuts, toasted in small dry skillet over medium heat, until fragrant, about 6 minutes
• 1 small garlic clove, minced
• 1⁄2 cup parmesan cheese, grated
• 1 lb farfalle pasta
• 1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
• 3 ounces goat cheese
• salt & fresh ground pepper

directions

1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta cooking water into pesto; stir pesto into salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.

Reviews

[Chef Arquitecta]

Amazing with the goat cheese and don't forget to rinse those tomatoes. It would have been even better with the fried capers suggestion but it's more fattening. I cook for myself, so with the leftovers I kept the noodles with arugula separate from the rest of the pesto for the fridge to keep the texture fresh and I will add the goat cheese when I serve it.