Cavatappi With Arugula Pesto and Cherry Tomatoes

From Cooking Light, June 2006.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Pesto

• 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

• Remaining ingredients

• 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.