Cavatappi with Arugula Pesto and Cherry Tomatoes 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 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.
Posted on: Wed, 26 Jun 2013 08:10:51 +0000
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