Cavatappi with Arugula Pesto and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
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 |
Directions:
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.
2. 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.
3. Wine note: There's nothing more satisfying than a light pasta dish and a glass of cold, fresh, dry Italian white wine. Pinot grigio fills the bill exactly, and it's a steal, too. For one that's thirst-quenching and loaded with personality, try Alois Lageder Pinot Grigio 2004 from the Trentino Alto Adige region ($12).-Karen MacNeil
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