Ingredients
- 4 ounces penne pasta (2 cups whole wheat, I prefer a tube type of pasta)
- 2 cups baby arugula
- 4 scallions, diced (white and green parts)
- 8 tablespoons sun dried tomatoes, chopped (packed in oil or not)
- 8 tablespoons basil pesto
- 2 teaspoon lemon juice
- 1 teaspoon lemon, zested
- 4 tablespoons pine nuts, toasted
- 4 to 6 tablespoons goat cheese (feta can be substituted, but I like the creaminess of goat cheese)
- Salt to taste (go easy, the cheese is salty)
- Pepper to taste
How to Make
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Step 1: Pine Nuts ... Before you start your pasta. Use the same pot and toast the nuts. Medium heat for 2-3 minutes until you can begin to smell the nuts. Make sure to key an eye on them because they toast very quickly, stir them often. Once they are done, remove to a plate to let cool, then lightly chop.
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Step 2: Pasta ... The same pot you just toasted the nuts in, add the pasta to plenty of salted water and cook according to package directions. Once the pasta is cooked; drain and rinse in cold water. You don't want to add the rest of the ingredients until the pasta has cooled slightly.
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Step 3: Finish ... Add the arugula, sun dried tomatoes, pesto, lemon juice and zest, scallions, pine nuts, and goat cheese. Toss to combine, season with salt and pepper; then toss once again. One NOTE: I prefer the tomatoes not packed in oil - just re-hydrate first. Add them to a small measuring cup and fill with with water, about 3/4 filled. Microwave for 2 minutes on high. Remove and cover with plastic wrap. Let it rest 10 minutes, then slice. But, you can use either kind.
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Step 4: Serve ...ENJOY! This could be a great main vegetarian dish; but you could also top with chicken or shrimp for a bit heartier meal. Or, simply serve as a side dish.
We hope you enjoy this recipe!
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