Sun-Dried Tomato, Arugala, and Goat Cheese Pasta

Sun-Dried Tomato, Arugala, and Goat Cheese Pasta
From: America's Test Kitchen- The best simple recipe's

Ingredients/Prep:
3/4 cup sun-dried tomatoes packed in oil, rinsed, and patted dry
1/4 cup grated Parmesan cheese
3 tablespoons pine nuts, toasted
2 teaspoons balsamic vinegar
1 garlic clove, minced
1/3 cup extra-virgin olive oil
1 pound farfalle (or one package)
salt and pepper
6 ounces baby arugala (cut into bite-size)
3/4 cup crumbled goat cheese

Directions:
1. Bring 4 quarts water to boil in large pot.

Meanwhile, process sun-dried tomatoes, Parmesan, pine nuts, vinegar, and garlic in food processor until finely ground.

With motor running, slowly add oil until incorporated.

2. Add farfalle and 1 tablespoon salt to boiling water and cook until "al dente" (done)

Take out 1 cup cooking water- THEN drain pasta, and return to pot (don’t rinse)

Add sun-dried tomato mixture and 1/2 cup reserved pasta water and toss to combine.

Stir in Arugala until just wilted, adding more reserved pasta water as needed.
Season with salt and pepper.

Top with goat cheese, SERVE!