| 1 box | PLUS® Rotini |
| 1/2 cup | extra virgin olive oil |
| 1 clove | garlic |
| 1/2 cup | fresh basil leaves, packed |
| 1 cup | fresh Italian parsley, packed |
| 2 sprigs | fresh tarragon, leaves only |
| 2 tablespoons | apple cider vinegar |
| 1/3 cup | walnuts, halved, toasted |
| 5 ounces | goat cheese, without rind |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup | Parmigiano cheese, grated |
BRING a large pot of water to a boil.
ADD the walnuts to a small skillet over medium-high heat. Continue to move the walnuts in the pan, to prevent burning, by sauté or with a wooden spoon. Sauté the walnuts until they have become slightly brown and aromatic, about 4 minutes; set aside to cool.
ADD the garlic, herbs, walnuts, half of the oil, vinegar and goat cheese to the bowl of a blender. Blend on high until all of the ingredients are combined. With the blender running, slowly drizzle in the remaining olive oil. After the oil is incorporated, finish the pesto with the Parmigiano, and season with salt and pepper.
TRANSFER the pesto to a bowl, large enough to accommodate the cooked PLUS® Rotini and the sauce, refrigerate for about 2 hours. Remove from the refrigerator and whisk the pesto until homogenous, about 15 seconds.
COOK the PLUS Rotini according to the package directions. Drain and toss the PLUS Rotini with the pesto; serve.