Pasta with Arugula, Goat Cheese and Sun Dried Tomato Pesto
Don't let the long name fool you, it's really easy. And so freakishly delicious I've made it twice in two weeks. This comes from Cook's Illustrated Cookbook. That fat mother that came out last year.
1 c oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped coarse
1/2 c grated Parmesan cheese
6 T extra virgin olive oil
1/4 c walnuts, toasted
1 small garlic clove, minced
1/8 t pepper
1 pound campanelle or farfalle (I actually used linguine)
10 cups baby arugula
3 oz goat cheese, crumble (3/4 cup)
1. Process tomatoes Parmesan, oil, walnuts, garlic, 1/2 teaspoon salt, and pepper in food processor until smooth, about 1 minute, scraping down bowl as needed.
2. Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 Tablespoon of salt and cook, stirring often, until al dente. Reserver 3/4 cup cooking water, then drain pasta and return it to pot; immediately stir in arugula, 1 handful at a time, until wilted. Add pesto and 1/2 reserved cooking water to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing goat cheese separately.
I stirred my goat cheese in and it melted into the sauce quite deliciously.
I believe in butter.