Cavatappi with Arugula Pesto and Cherry Tomatoes

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.

Yield: 6 servings (serving size: 1 1/3 cups pasta and 1 teaspoon nuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 425
  • Calories from fat: 29%
  • Fat: 13.7g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3.7g
  • Protein: 14.6g
  • Carbohydrate: 61.5g
  • Fiber: 3.2g
  • Cholesterol: 6mg
  • Iron: 2.1mg
  • Sodium: 412mg
  • Calcium: 135mg

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

  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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