Recipes - Pasta with Arugula, Goat Cheese and Sun-Dried Tomato Pesto - fun family recipes, decorating ideas and tips, kitchen fun

is a proud sponsor of

Use White Towels for Microwave and Food Preparation.

Pasta with Arugula, Goat Cheese and Sun-Dried Tomato Pesto
Serves 4 to 6

Crisp fried capers make an excellent garnish for this dish.

Directions
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.

Ingredients

1 cup drained oil-packed sun-dried tomatoes (one 8 1/2-ounce jar), 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 garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

3/4 ounce (1/2 cup) grated Parmesan

1 pound campanelle 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

Salt and ground black pepper

Reprinted with permission of Cook's Illustrated.

Messes are part of life. Soak em' up wiht VIVA® towels - soft & strong like cloth

Cleaning Cheese Graters

Graters coated with the sticky residue from soft cheeses can be a chore to clean. Shirley Eisenson of Golden, Colo., found an easy way to handle this task.

Steps
1. Rub a hard, stale crust of bread (such as the end of a baguette) over the dirty grater plate to remove most of the mess.

2. Scrub the grater in hot soapy water to finish the job.