"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto Recipe

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This recipe for Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto, by , is from Recipe's from Nancy's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Moe

Category:
Category:

Ingredients:  
Ingredients:  
1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained,
rinsed, patted dry, and shopped very coarse
6 Tbsp extra-virgin olive oil
1/4 cup walnuts, toasted in small dry skillet over medium heat until
fragrant, about 6 minutes
1 small clove of garlic, minced or pressed through garlic press
3/4 ounce grated Parmesan cheese (1/2 cup)
salt and pepper
1 pound campanelli or farfelle pasta
1 medium bunch arugula ( about 10 oz), washed, dried, and
cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese

Directions:
Directions:
In food processor, pulse sun-dried tomatoes, oil, walnuts,
garlic, Parmesan, 1/2 tsp salt, and 1/8 tsp pepper until
smooth, about fifteen 2 second pulses, scraping down bowl
as needed. Transfer to a small bowl and set aside.

Bring 4 quarts water to rolling boil, covered, in stockpot.
Stir in pasta and 1 Tbsp 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 pasta.
Serve immediately, dotting individual bowls with 1/2 inch
pieces of goat cheese.

 

 

 

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