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

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

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!