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

Name: Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 cup, oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse; 6 tablespoons, extra-virgin olive oil; 1/4 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); 3/4 ounce, grated Parmesan cheese (1/2 cup); , Salt and ground black pepper; 1 pound, campanelli or farfalle; 1 medium bunch, arugula (about 10 ounces), washed, dried, stemmed, and cut into 1-inch lengths (about 6 cups); 3 ounces, goat cheese

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Pasta
Cheese
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV

Sun-dried tomatoes can be dry and overpowering. We set out to solve both problems.

SERVES 4 to 6

TIME 50 minutes

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