The chefs at Connecticut's Dinners at the Farm prefer to use Sylvetta arugula, a variety that is quite peppery; standard arugula will work fine in this recipe, too.
6 servings (serving size: 1 1/3 cups pasta and 1 tablespoon cheese)
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place pasta in a bowl.
2. Place 1 tablespoon pine nuts and garlic in a food processor; process until minced. Add arugula and the next 5 ingredients (through black pepper), and process until well combined.
3. Add arugula mixture and reserved cooking liquid to serving bowl; toss well to coat. Serve with cheese.
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