Egg Noodles with Bolted Arugula and Carrot Pesto, Oven Dried Sungold Tomatoes, and Crispy Chicken Th

Ingredients

• 1 pt of sungold tomatoes
• 1 c chicken stock
• 2 c flour, plus more for dusting
• 1/8 tsp. baking powder
• 1/2 tsp. salt
• 1 egg, beaten
• 3 lb carrots
• 5 cloves garlic
• 3 lb arugula
• 1/2 c fresh lemon juice
• 3 c pine nuts, toasted
• 3 c each Montamore and SarVecchio cheese, grated
• Salt and pepper to taste
• 4 bone-in chicken thighs, brined
• 1/4 c cold butter, chunked