Ingredients:
5 cups trimmed arugula
1/2 cup grated fresh parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 garlic cloves, minced
1/3 cup water
2 tablespoons olive oil
1 lb uncooked cavatappi pasta
2 cups red and yellow cherry tomatoes, halved
2 tablespoons pine nuts, toasted
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.