Pasta with Arugula Goat Cheese and Sun Dried Tomato Pesto
Elevate your pasta night with this vibrant and flavor-packed recipe for Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto. Featuring al dente pasta tossed in a rich, homemade sun-dried tomato pesto made with basil, garlic, pine nuts, and a hint of lemon juice, this dish is a celebration of bold, Mediterranean-inspired flavors. Peppery arugula adds a refreshing bite, while creamy goat cheese melts into the warm pasta, creating an irresistible, velvety texture. Perfectly balanced with a touch of Parmesan and a drizzle of reserved pasta water for the ideal consistency, this quick and easy dish is ready in just 25 minutes. Whether you're hosting a dinner party or craving a satisfying weeknight meal, this recipe delivers both elegance and comfort. Serve it with a side of garlic bread or a crisp green salad for a complete gourmet experience!
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Recipe Information
Ingredients
- 12 oz Pasta (e.g., penne or spaghetti)
- 2 cups Arugula
- 4 oz Goat cheese
- 1 cup Sun-dried tomatoes (oil-packed)
- 2 tbsp Extra virgin olive oil
- 2 Garlic cloves
- 2 tbsp Pine nuts
- 1 cup Grated Parmesan cheese
- 0.5 cup Fresh basil leaves
- 0.25 tsp Freshly ground black pepper
- to taste Salt
- 0.5 cup Reserved pasta water
- 1 tbsp Lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining and set aside.
While the pasta is cooking, prepare the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, olive oil, garlic cloves, pine nuts, Parmesan cheese, basil leaves, lemon juice, and black pepper. Blend until smooth, adding a little of the oil from the sun-dried tomatoes if necessary to achieve a spreadable consistency. Adjust seasoning with salt as needed.
Once the pasta is cooked and drained, return it to the pot on low heat. Add the pesto and stir to coat the pasta evenly. Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
Toss in the arugula and gently stir until it wilts slightly from the heat of the pasta.
Crumble the goat cheese over the pasta and stir gently until creamy and well combined.
Serve immediately, garnished with additional Parmesan cheese and a few fresh basil leaves if desired.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 567 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
