Pasta with arugula, goat cheese, and sun-dried tomato pesto from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • Rutabaga on June 11, 2014

    OK, so I goofed on this one. Instead of reading the recipe carefully, I mistakenly added the arugula to the blender along with the other pesto ingredients; when made as written, the arugula should be tossed with the hot pasta separately, not pureed into the pesto. Frankly, I think the recipe would be most appealing when made as written, but the arugula/sun-dried tomato pesto was still good. As a bonus, my three-year-old ate it this way, as he loves any kind of pesto, but there's no way he would've eaten the wilted arugula leaves when left whole. This simple dish is a great option if you have sun-dried or oven-dried tomatoes on hand.

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