Arugula Pesto Pasta with Goat Cheese & Fresh Tomatoes

Ingredients

• 1 pound of pasta

• 1/3 cup toasted walnuts

• 1/4 cup olive oil

• Juice of 1 lemon

• 1/4 cup freshly grated parmesan, plus additional for topping

• 1 cup fresh arugula

• 1 large tomato

• 3 tablespoons goat cheese

Preparation

1. Boil your pasta water with lots of salt and cook your pasta according to the directions on the box for al dente. Reserve 1/4 cup pasta water.

2. Meanwhile, in a food processor combine your 1/3 cup toasted walnuts and 1/4 cup olive oil. Process until the nuts become a fine paste. Add the juice of 1 lemon, 1/4 cup of parmesan, and the cup of fresh arugula. Process until the pesto components are ground to small pieces. Add salt and pepper to taste. Scrape the sides of the food processor and add the reserved 1/4 cup pasta water and process until everything is combined.

3. Poor the pesto over your cooked pasta and stir to combine. Plate and add freshly grated parmesan, goat cheese, and fresh tomatoes to the top.

Notes

• Servings: ~ 4 people