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)
Table 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
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.
Crisp fried capers make an excellent garnish for this dish.