Pasta with Arugula Pesto and Cherry Tomato Sauce
Ingredients
1 pound fettuccine or other noodle-type pasta
For cherry tomato sauce:
3 tablespoons olive oil or garlic olive oil
1 1⁄2 pounds cherry tomatoes
3⁄4 teaspoon salt
For arugula pesto:
2 tablespoons pine nuts
5 ounces arugula (I used two large bunches from the farmers market.)
1⁄2 cup olive oil
1⁄2 cup Parmesan cheese, grated or shredded
2 cloves garlic
1 teaspoon salt
Instructions
1. Bring large pot of salted water to boil and cook fettuccine as directed by packaging. Drain.
2. For tomato sauce: Heat oil in large skillet over medium heat. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, about 15 to 20 minutes.
3. For pesto: Process pine nuts, arugula, olive oil, Parmesan cheese, garlic and salt in food processor until almost smooth.
4. Toss cooked pasta with arugula pesto until well coated. Top with tomato sauce and serve.
Comments
This recipe is from epicurious.com and I loved it. Arugula has a peppery taste and it’s a great change from the usual basil based pesto sauces. At times I wished that there was more tomato sauce but, after having another serving for lunch the following day, I think that it was just the right amount to balance out the flavors in the pesto. This dish would work well with pasta of any shape.
Shown here with Tilapia with Pine Nut, Parmesan, and Basil Pesto Crust.
Internet - Epicurious