Honey Toasted Walnuts

Melt the butter in a small skillet over medium-low heat

Working with a wooden spoon, add the honey and mix until the honey begins to melt into the butter

Add the walnut pieces and salt

Toss to coat walnuts in honey butter mixture

Continue to toast for about 5 minutes, using the wooden spoon to slowly turn the walnuts so they do not burn

Carefully remove walnuts from the skillet with a slotted spoon and set on a piece of wax paper or aluminum foil in an even layer to harden for at least 10 minutes

Caramelized Onions

Melt the butter in a small skillet over low heat

Add the thinly sliced onion and salt

Working with a wooden spoon toss the onions every few minutes and continue to cook slowly until the onions are cooked down and are golden brown, 20-30 minutes

Remove the onions from the skillet and set aside

Pasta

Cook the pasta according to the package instructions for al dente

When the pasta is ready drain it, but reserve 1/2 cup of the pasta water for the sauce, set aside

Sun Dried Tomato Goat Cheese Sauce

In a large skillet, melt the butter over medium heat

Add the flour and whisk it into the melted butter

Slowly add the heavy cream while continuing to whisk, this should form a roux

Add the vegetable broth, whisk quickly to incorporate into the roux

Add 3oz of goat cheese, working with a wooden spoon, melt it into the sauce

Add the garlic and sun dried tomatoes, cook while turning with a wooden spoon about 2-3 minutes

Reduce heat to simmer, add the Caramelized Onions

Season with the onion powder, garlic powder, salt and black pepper

Thin the sauce with the pasta water as you see fit*

Add the pasta into the skillet with the sauce

Using tongs, toss the pappardelle in the sauce to coat

Garnish

Serve the pasta straight from the skillet

Top with the Honey Toasted Walnuts, remaining 1oz of goat cheese and fresh arugula if desired