How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto?

You need 9 ingredients. The key ingredients include: 1 cup sun-dried tomato (oil-packed, 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, and more.

Is Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto suitable as pasta & noodles?

Yes, Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto Recipe

Name: Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sun-dried tomato (oil-packed, 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; 1/2 cup parmesan cheese, grated; 1 lb farfalle pasta; 1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups); 3 ounces goat cheese; salt & fresh ground pepper

Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto – a delicious recipe with tomato, extra virgin olive oil, walnuts, garlic, parmesan cheese, pasta. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 cup sun-dried tomato (oil-packed, 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
1/2 cup parmesan cheese, grated
1 lb farfalle pasta
1 medium bunch arugula, washed, dried, stemmed and cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese
salt & fresh ground pepper

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
840 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

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Pasta With Arugula, Goat Cheese And Sun-Dried Tomato Pesto

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