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

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

• Ready In: 20 mins
• 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.