Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto - cooking recipe

Ingredients

1 cup sun-dried tomato (oil-packed, 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 garlic clove, minced
1/2 cup parmesan cheese, grated
1 lb farfalle pasta
1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese
salt & fresh ground pepper

Preparation

In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoons salt, and 1/8 teaspoons pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl.
Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoons 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 salad. Serve immediately. dotting individual bowls with 1/2 inch pieces goat cheese.