Cavatappi with Arugula Pesto and Cherry Tomatoes

Name: Cavatappi with Arugula Pesto and Cherry Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters trimmed arugula; 0 teaspoons freshly ground black pepper; 454 grams uncooked cavatappi; 2 Tbsps extravirgin olive oil; 1 garlic clove, minced; 1 Tbsp lemon juice; 57 grams 1/2 cup grated fresh Parmesan cheese; 59 milliliters pine nuts, toasted; 2 Tbsps pine nuts, toasted; 1 teaspoons salt; 79 milliliters water; 340 grams cups red and yellow cherry tomatoes, halved (about

Cavatappi with Arugula Pesto and Cherry Tomatoes might be just the main course you are searching for. This recipe makes 6 servings with 433 calories, 15g of protein, and 15g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of salt, garlic clove, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert.

Instructions

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.

Ingredients you will need

Pesto

Water

Cooking Oil

Equipment you will use

Food Processor

Cook pasta according to package directions, omitting salt and fat.

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Pasta

Salt

Drain.

Combine pesto, pasta, and tomatoes in a large bowl; toss well.

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Tomato

Pasta

Pesto

Equipment you will use

Bowl

Sprinkle pine nuts over pasta.

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Pine Nuts

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

Ingredients you will need

White Wine