Cavatappi With Arugula Pesto and Cherry Tomatoes

“From Cooking Light, June 2006.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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