Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 1
  • 5 star values: 0

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.

Cynthia Nims
Recipe by Cooking Light June 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Nutrition Facts

425 calories; calories from fat 29%; fat 13.7g; saturated fat 2.8g; mono fat 6.3g; poly fat 3.7g; protein 14.6g; carbohydrates 61.5g; fiber 3.2g; cholesterol 6mg; iron 2.1mg; sodium 412mg; calcium 135mg.
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