Farfalle with Sun-dried Tomatoes & Arugula

I made way too much of this stuff. Anyone is welcome to come over and eat some. I think I might add some grilled chicken to it tonight for a meal as opposed to a side dish so it will be consumed a little quicker.

Ingredients:
3/4 cup sun-dried tomatoes - the kind that are kept in oil, but drain the oil first
1/4 grated Parmesan
3 tablespoons toasted pine nuts (they'll burn easily in the toaster, a better method is to heat in a dry skillet for around 5 minutes over medium heat)
2 teaspoons balsamic vinegar
1/3 cup extra virgin olive oil
6 cups arugula
3/4 cup crumbled feta
1 pound of whole wheat farfalle
Salt, pepper and red pepper flakes to taste!

Cook the farfalle al dente. While that is cooking, process first five ingredients in a food processor. When the pasta is done, drain, then remove to pot. Mix in the sun dried tomato mixture (you may need a little water if it's too dry).


Mix in the arugula. This is what six cups of arugula looks like:


Season with salt, pepper and red pepper flakes. Dish into bowls and top with crumbled cheese.