This is a quick weeknight pasta. The sun dried tomatoes really make this dish special.
3 ozs sun-dried tomatoes, coarsely chopped
1 clove garlic, minced
1/2 goat cheese, crumbled
1 tsp olive oil
3/4 lb penne
9 – 12 oz artichoke hearts, chopped
In a small bowl, stir together the sun-dried tomatoes, garlic, goat cheese and half the olive oil. Set aside.
When the water boils, add the penne. Cook according to the package directions, or until it’s al dente.
In a large skillet, add olive oil and artichokes and garlic, sauté over medium heat. Cook for about 5 minutes.
Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the pan with the artichoke hearts and toss to combine. Stir in the sun-dried tomato mixture. Remove from the heat and toss until everything is warmed through and the pasta is coated with the sauce. Add a little pasta water to thin the sauce if necessary.
Top with Parmesan and pine nuts.