PASTA WITH ARUGULA, GOAT CHEESE AND SUN-DRIED TOMATO PESTO
This is so good, I know that you will enjoy it. Crisp fried capers make an excellent garnish for this dish.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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RAHMATULLA Abir
[email protected]This was not my favorite pasta dish. The flavors were a bit too strong for me, and the goat cheese was a bit too overpowering. I would not make this again.
Zeke Sniper
[email protected]This was a good recipe, but I made a few changes to suit my taste. I used a different type of pasta, and I added some chopped sun-dried tomatoes to the pesto. The dish turned out great, and I would definitely recommend it to others.
Reuben Banda
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised! The flavors were well-balanced and the dish was very easy to make. I will definitely be adding this to my regular rotation.
Mohsin Writes
[email protected]This was a great recipe! I made it for my family last night and everyone loved it. The pesto was especially good, and I will definitely be making it again to use on other dishes.
Rachel Pena
[email protected]This pasta dish was absolutely delicious! The combination of arugula, goat cheese, and sun-dried tomato pesto was perfect. I loved the bright and fresh flavor of the arugula, the creamy tanginess of the goat cheese, and the savory sweetness of the su