Pistachios make an interesting and tasty addition to this pesto. Look for roasted pistachios that are in the shell because they're more economical than shelled nuts.
Cooking Light JULY 2010
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain.
2. Combine basil, nuts, and garlic in a food processor; process until finely chopped. Heat a large skillet over medium heat. Add olive oil to pan, and swirl to coat. Add basil mixture, and cook for 2 minutes, stirring frequently. Stir in pasta, tomato, and next 3 ingredients (through beans); cook for 2 minutes or until thoroughly heated, tossing to combine. Remove from heat. Add arugula to pan, and toss to slightly wilt. Place about 1 1/4 cups pasta mixture in each of 4 bowls, and top each serving with 1 tablespoon cheese.
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