Drop toasted pine nuts and garlic cloves through food chute with food processor on, and process until minced. Add arugula, Parmesan cheese, water, lemon juice, and salt to food processor, and process until finely minced. With food processor on, slowly pour olive oil through food chute, and process until well-blended. Combine pesto with pasta in a large bowl, and toss well.
Note: Pesto can be prepared ahead of time and stored in a zip-top plastic bag in refrigerator for up to a week.
I love, love, love arugula, but am really bummed that I wasted a huge bunch on this recipe! I followed the recipe exactly and maybe it was the bitterness of the raw garlic, but this was the most over-powering and untasty pesto I've ever made! I might try it again and leave out the garlic (the arugula has enough "bite" to it that you wouldn't even need the garlic) and I'd use it for a sandwich spread instead of on the pasta. On a positive note, it smelled terrific!
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