Contributed by Jon Lorenz, from Cook’s Illustrated, 2004, 66, 13

1 cup oil-packed sun-dried tomatoes (8.5 oz jar) drained and chopped

6 TBSP extra-virgin olive oil

¼ cup walnuts, toasted

1 small garlic clove, minced                              

½ cup grated Parmesan cheese

Salt and pepper                                               

1 pound campanelle or farfalle

1 medium bunch Arugula (about 10 oz.) washed, dried, cut into 1-inch lengths  

3 oz. goat cheese

**To toast walnuts, place them in a dry skillet over medium heat until fragrant, about 6 minutes

1. In a food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, ½ tsp salt, and 1/8 tsp black pepper, about fifteen 2-second pulses

2. Bring 4 quarts of water to a rolling boil in a stockpot.  Stir in pasta and 1 tsp salt; cook until al dente. Drain, reserving ¾ cup cooking water, and return pasta to stock pot; immediately stir in Arugula until wilted.  Add pasta cooking water to pesto; stir pesto into pasta.  Serve immediately; dotting individual bowls with ½ inch pieces of goat cheese.