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."
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  • 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.
  • 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.

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  1. 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.


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