Pasta with Arugula Goat Cheese and Sun Dried Tomato Pesto

Elevate your pasta night with this vibrant and flavor-packed recipe for Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto. Featuring al dente pasta tossed in a rich, homemade sun-dried tomato pesto made with basil, garlic, pine nuts, and a hint of lemon juice, this dish is a celebration of bold, Mediterranean-inspired flavors. Peppery arugula adds a refreshing bite, while creamy goat cheese melts into the warm pasta, creating an irresistible, velvety texture. Perfectly balanced with a touch of Parmesan and a drizzle of reserved pasta water for the ideal consistency, this quick and easy dish is ready in just 25 minutes. Whether you're hosting a dinner party or craving a satisfying weeknight meal, this recipe delivers both elegance and comfort. Serve it with a side of garlic bread or a crisp green salad for a complete gourmet experience!

Nutriscore Rating: 56/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 oz Pasta (e.g., penne or spaghetti)
• 2 cups Arugula
• 4 oz Goat cheese
• 1 cup Sun-dried tomatoes (oil-packed)
• 2 tbsp Extra virgin olive oil
• 2 Garlic cloves
• 2 tbsp Pine nuts
• 1 cup Grated Parmesan cheese
• 0.5 cup Fresh basil leaves
• 0.25 tsp Freshly ground black pepper
• 0 to taste Salt
• 0.5 cup Reserved pasta water
• 1 tbsp Lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining and set aside.

Step 2

While the pasta is cooking, prepare the sun-dried tomato pesto. In a food processor, combine the sun-dried tomatoes, olive oil, garlic cloves, pine nuts, Parmesan cheese, basil leaves, lemon juice, and black pepper. Blend until smooth, adding a little of the oil from the sun-dried tomatoes if necessary to achieve a spreadable consistency. Adjust seasoning with salt as needed.

Step 3

Once the pasta is cooked and drained, return it to the pot on low heat. Add the pesto and stir to coat the pasta evenly. Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.

Step 4

Toss in the arugula and gently stir until it wilts slightly from the heat of the pasta.

Step 5

Crumble the goat cheese over the pasta and stir gently until creamy and well combined.

Step 6

Serve immediately, garnished with additional Parmesan cheese and a few fresh basil leaves if desired.

Nutrition Facts

Serving size	(1015.5g)

Amount per serving	% Daily Value*
Calories	2857.4

Total Fat 204.2g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 5.8g
Cholesterol 169.1mg	0%
Sodium 6374.8mg	0%
Total Carbohydrate 173.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 39.1g
Protein 97.5g	0%

Vitamin D 0IU	0%
Calcium 1331.5mg	0%
Iron 19.2mg	0%
Potassium 4185.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 13.3%

Carbs: 23.8%