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

See full recipe on: Cook's Illustrated



Ingredients

1cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
6tablespoons extra-virgin olive oil
1/4cup walnuts , toasted in small dry skillet over medium heat until fragrant, about 6 minutes
1small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
3/4ounce grated parmesan cheese (1/2 cup)
Salt and ground black pepper
1pound campanelli or farfalle
1medium bunch arugula (about 10 ounces), washed, dried, stemmed, and cut into 1-inch lengths (about 6 cups)
3ounces goat cheese

Nutrition 4 servings

Per Serving % Daily Value
Calories 872
Fat 41g 63%
Carbs 102g 34%
Protein 26g 53%
Fiber 8g 35%
Cholesterol 13mg 4%
Sodium 352mg 14%
     
Fat
Carbs
Protein

Preparation






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