Cavatappi With Arugula Pesto and Cherry Tomatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
From Cooking Light, June 2006. Ingredients:
5 cups trimmed arugula |
1/2 cup grated fresh parmesan cheese |
1/4 cup pine nuts, toasted |
1 tablespoon lemon juice |
3/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 garlic clove, minced |
1/3 cup water |
2 tablespoons olive oil |
1 lb uncooked cavatappi pasta |
2 cups red and yellow cherry tomatoes, halved |
2 tablespoons pine nuts, toasted |
Directions:
1. 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.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Combine pesto, pasta, and tomatoes in a large bowl; toss well.
4. Sprinkle pine nuts over pasta.
5. Serve immediately.
|
|