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.
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
1 pound uncooked cavatappi
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
2 tablespoons pine nuts, toasted
How to Make It
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.
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
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.
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!
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.
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!
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