Jul 30, 2010

summer pasta

Arugula Pesto Pasta with Cherry Tomatoes
6 oz. arugula, tough stems removed
1/4 cup parsley leaves
1/4 cup toasted walnuts or pine nuts
2 garlic cloves

1/3 cup grated pecorino cheese, plus
 shaved cheese for garnish

Salt and freshly ground pepper, to taste

1/3 cup extra-virgin olive oil
1 lb. organic pasta shape of your choice
2 cups yellow cherry tomatoes, halved

In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times. Add the grated cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Taste and season. Set aside.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until the pasta is al dente. Drain the pasta.

Place the pasta in a large warmed serving bowl along with the pesto. Toss well. Add the tomatoes and toss again. Garnish with the cheese shavings and serve immediately.

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