FARFALLE WITH SUN-DRIED TOMATOES, ARUGULA AND GOAT CHEESE

FARFALLE WITH SUN-DRIED TOMATOES, ARUGULA AND GOAT CHEESE image

Categories Pasta

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

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.