- 1/2 cup whole-wheat pasta
- 1/2 cup arugula
- 1 tablespoon pine nuts, toasted
- 2 tablespoons thinly sliced sun-dried tomatoes
- 2 tablespoons pesto
- 1 tablespoon goat cheese, crumbled
- Cook the pasta according to the package directions. Drain, rinse under cold water, and transfer to a medium bowl.
- Add the arugula, nuts, tomatoes and pesto and toss. Transfer to a plate and top with the cheese.