Pasta With Arugula, Goat Cheese and Sun-Dried Tomato Pesto |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish. 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.
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