Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto
By America's Test KitchenPublished on October 14, 2011
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 cup oil-packed sun-dried tomatoes (one 8 ½ ounce jar), drained, rinsed, patted dry, and chopped very coarse6 tablespoons extra-virgin olive oil ¼ cup walnuts, toasted in small dry skillet over medium heat until fragrant, about 6 minutes1 small clove garlic, minced or pressed through garlic press (about ½ teaspoon)¾ ounce grated Parmesan cheese (½ cup)Salt and ground black pepper 1 pound campanelli or farfalle1 medium bunch arugula (about 10 ounces), washed, dried, stemmed, and cut into 1-inch lengths (about 6 cups)3 ounces goat cheese
Before You Begin
Crisp fried capers make an excellent garnish for this dish.
Instructions
- In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon 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 goat cheese.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 cup oil-packed sun-dried tomatoes (one 8 ½ ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
¼ 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 ½ teaspoon)
¾ ounce grated Parmesan cheese (½ 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
Ingredients
1 cup oil-packed sun-dried tomatoes (one 8 ½ ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
¼ 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 ½ teaspoon)
¾ ounce grated Parmesan cheese (½ 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
Ingredients
1 cup oil-packed sun-dried tomatoes (one 8 ½ ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
¼ 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 ½ teaspoon)
¾ ounce grated Parmesan cheese (½ 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
Why This Recipe Works
Sun-dried tomatoes can be dry and overpowering when paired with pasta. In developing our pasta with sun-dried tomatoes recipe, we set out to solve both problems, first by draining and rinsing the tomatoes to rid them of their universally unpleasant marinades, then by cutting them into small pieces to tame their presence. Finally, for our best pasta with sun-dried tomatoes recipe, we paired the tomatoes with equally strong ingredients like olives, garlic, anchovies, arugula, and capers.
Before You Begin
Crisp fried capers make an excellent garnish for this dish.
Instructions
- In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon 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 goat cheese.
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