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The fresh, tangy flavour of goat cheese complements the sweet taste of sun-dried tomatoes in this creamy sauce. Goat cheese has less fat and cholesterol than other cheeses.
Ingredients
1/4 cup (40g) sun-dried tomatoes
1 3-ounce (85g) log goat cheese*
2 cloves garlic minced
1/2 tsp (2g) freshly ground black pepper
2 cups (150g) arugula or watercress, stems removed
1 pound (455g) penne pasta
2 Tbsp (20g) toasted pine nuts (optional)
Directions
Pour 1/2 cup (120mL) of boiling water over sun-dried tomatoes in a small bowl. Cover and let stand 15 minutes until tomatoes soften. Drain tomatoes, reserving soaking liquid.
Chop tomatoes and combine with crumbled goat cheese, garlic and pepper in a food processor or blender. Puree 30 seconds then add liquid from tomatoes. Puree another 30 seconds.
Cook penne according to package directions. Rinse and drain well. Toss with sauce, arugula and pine nuts.
