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

Make sure to rinse the herbs and seasonings from the sun-dried tomatoes. Farfalle can be substituted for the campanelle.

1. Process tomatoes, Parmesan, oil, walnuts, garlic, 1⁄2 teaspoon salt, and pepper in food processor until smooth, about 1 minute, scraping down bowl as needed.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3⁄4 cup cooking water, then drain pasta and return it to pot; immediately stir in arugula, 1 handful at a time, until wilted. Add pesto and 1⁄2 cup reserved cooking water to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve immediately, passing goat cheese separately.