Cavatappi with Arugula Pesto and Cherry Tomatoes

By LEP04

Peppery arugula complements the sweetness of ripe tomatoes. Use heirloom tomatoes, if available, for even better flavor. Substitute fusilli for cavatappi, if desired. Serve immediately.

Ingredients

• Pesto:
• 5 cups trimmed arugula
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1 tablespoon lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1/3 cup water
• 2 tablespoons extravirgin olive oil
• Remaining ingredients:
• 1 pound uncooked cavatappi
• 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
• 2 tablespoons pine nuts, toasted

Preparation

Step 1

To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.

Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine nuts over pasta. Serve immediately.