Farfalle With Sun Dried Tomatoes Arugula And Goat Cheese Recipe

Ingredients

3/4 cup sun-dried tomatoes packed in oil, rinsed and patted dry

1/4 cup grated parmesan cheese

3 T toasted pine nuts

2 t balsamic vinegar

1 garlic clove, minced

1/3 c extra virgin olive oil

1 pound farfalle pasta

salt and pepper

6 c baby arugula

3/4 c crumbled goat cheese

Preparation

Bring 4 quarts water to a boil. Meanwhile, process tomatoes, parmesan, pine nuts, vinegar and garlic in food processor until finely ground. With motor running, slowly add oil until incorporated.

Add pasta and 1 T salt to boiling water and cool until al dente. Reserve 1 c cooking water, drain pasta, and return to pot. Add sun-dried tomato mixture and 1/2 c reserved pasta water and toss to combine. Stir in arugula until just wilted, adding more reserved pasta water as needed. Season with salt and pepper. Top with goat cheese.