01.04.09

Sun-dried tomato pesto

Posted in food, home cooking at 4:40 pm by wingerz

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Here’s a bold, tasty, reasonably healthy, quick vegetarian meal. It scales well for guests and the pesto can be prepped a few hours ahead of time if you need to use your food processor for something else. Reheats nicely too.

Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto
from Cook’s Illustrated

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

1. 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.
2. 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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