Farfalle with Sun-Dried Tomatoes, Goat Cheese and Arugula
Perfect for a light lunch or a quick weeknight meal, this fun bow-tie pasta recipe is perfect for soaking up the flavors of sun-dried tomatoes and goat cheese. Adding arugula, a springtime favorite, brings a nice peppery bite. Serve this simple, easy-to-prepare dish with a glass of 2012 Axium Napa Valley Sauvignon Blanc and make this duo a regular rotation throughout spring and summer.
Ingredients: (serves 2)
- 10 ounces dried farfalle, cooked according to package directions**
- 1/2 cup sun-dried tomatoes packed in oil, plus 2 tablespoons of the oil
- 1 cup fresh arugula
- 4 ounces goat cheese
- Salt, freshly ground black pepper, and crushed red pepper according to taste
- Grated Parmesan
**After cooking the pasta, reserve 1 cup of the starchy cooking liquid.
While the pasta is cooking, heat the sun-dried tomatoes in the oil in a large pan over medium heat. Once the pasta is done, add it to the pan with the tomatoes, and stir to coat the noodles. Pinch the goat cheese into bite size pieces and add to the pan. Add 1/4 cup of the pasta cooking liquid, tossing until it's cooked down and the goat cheese has softened. Repeat if necessary.
Toss the pasta with the arugula, and transfer it into serving bowls. Sprinkle with the salt, black pepper and red pepper. Serve immediately, topped with the Parmesan and additional olive oil.