Tortiglionis With Dried Tomatoes And Cheese

- Bring 50 cl of lightly salted water to a boil. Add the dried tomatoes, let them simmer for 2 minutes, then drain and let them cool down spread out on a cloth.

- Mix with a spatula the fresh goat cheese, the parmesan, the herbs, a pinch of salt and pepper, until you get a homogeneous mass.

- Mix in a bowl the dried tomatoes, the chopped garlic and the capers, pour 10cl of olive oil.

- Wash and dry the arugula. Reserve a few leaves and mix the rest. Add the tomatoes and their oil, mix at low speed to a still granular paste.

- Cook the pasta. Drain it and mix it with the cheese, then with the tomato pesto. Garnish with arugula and serve quickly. Our advice: Arugula brings a mustardy and peppery taste. Failing that, use watercress.