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Farfalle with Sundried Tomatoes, Pesto, and Goat Cheese



Tart sundried tomatoes, garlicky pesto, and creamy, tangy goat cheese come together to make a very flavorful pasta dish in this effortless recipe.  






Pasta with Sundried Tomatoes, Pesto, and Goat Cheese

Yields: 4 servings

Ingredients:
1.5 cups of prepared pesto
1 cup of sundried tomatoes in oil
4 ounces of goat cheese
8 ounces of whole wheat farfalle

Directions:
1. Cook the pasta according to the package directions, making sure to salt the water first.

2. Warm the pesto and sundried tomatoes in another pan over medium-low heat, while the pasta cooks.  If the pesto is too thick, feel free to thin it out with a few tablespoons of the pasta cooking water.

3.  Drain the pasta and toss in the sauce to coat.

4. Distribute the pasta, and top with a few spoonfuls of goat cheese. Enjoy!