Ingredients
- 4 cups arugula
- 1/2 cup roasted pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1 lb pasta (such as penne or fusilli)
- 1/2 cup cherry tomatoes, halved
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a food processor, combine arugula, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt and pepper.
- Toss the warm pasta with the arugula pesto and lemon juice until well coated.
- Add halved cherry tomatoes and gently mix.
- Serve immediately or allow to cool for a picnic.
Notes
This salad can be served warm or chilled. For a dairy-free version, substitute nutritional yeast for the Parmesan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian