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

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.

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews

MMowry's Review

MMowry
July 12, 2013
Decent recipe, but you can definitely tell this is not a full fat version of pesto.. it just isn't quite as flavorful. The only change that I made was subbing 2 c of fresh arugula. Probably wouldn't make again.

jmeleeS's Review

tohaveaplan72
May 08, 2013
Just made this recipe last night for dinner, and really thought it was a winner, but I had to tweak a bit to really get some high quality flavors. 1) used fresh spinach in lieu of arugula (personal preference); 2) added 1 tbsp garlic powder, onion powder and smoked paprika to the pasta; 3) used "hidden veggie" twisted elbow pasta in lieu of cavatappi as that's what I had avail. The end result was really fantastic served with a simple steamed veggie side and grilled chicken breast. Very filling, and a great lunch served as a cold pasta salad. Will definitely be making again; enjoy!

PenelopeRB's Review

jmeleeS
May 28, 2012
I liked it but I think it needs more arugula, more olive oil, and more Parmesan. Tasty leftovers the next day, warmed in microwave and with extra grated Parm on top. Good way to use up lots of arugula from our CSA share though.

London1's Review

PenelopeRB
July 24, 2011
I cheated a bit with this one. Couldn't find Cavatappi so used fusilli. Also bought storemade pesto. Added arugula at the end on top with the tomatoes and parmesan mixed in. Very colourful

tohaveaplan72's Review

London1
July 09, 2009
I made some changes, pignoli nuts are priced for people who are nuts- I substituted sunflower seeds- bleeping fantastic! I added yellow peppers and asparagus and also imitation crabmeat for a switch up from the norm. I felt it was delicious, hubby was not a fan of the arugula flavor and grit. But dang try it out!