Pasta with arugula, goat cheese and sundried tomato pesto

Ingredients

• 1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
• 6 Tbsp. extra-virgin olive oil
• ¼ cup walnuts, toasted in small dry skillet over medium heat until fragrant, about 6 minutes
• 1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon)
• ¾ oz. grated Parmesan cheese (1/2 cup)
• Salt and ground black pepper
• 1 pound campanelli or farfalle
• 1 Plant It Forward bag of arugula (it has already been triple washed!)
• 3 oz. goat cheese

Instructions

1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, ½ teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain, reserving ¾ cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stirpasta-cooking water into pesto; stir pesto into pasta. Serve immediately; dotting individual bowls with ½-inch pieces goat cheese.
3. http://www.cooksillustrated.com/recipes/detail.asp?extcode=N3KMIES00&docid=6018&frtk=fd26b11b-7cc4-47a6-8aaa-1473a3adc00e

Notes