Yield: 6 servings (serving size: 1 1/3 cups pasta and 1 teaspoon nuts)

Ingredients

  • Pesto:
  1. 5 cups trimmed arugula
  2. 1/2 cup (2 ounces) grated fresh Parmesan cheese
  3. 1/4 cup pine nuts, toasted
  4. 1 tablespoon lemon juice
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 1 garlic clove, minced
  8. 1/3 cup water
  9. 2 tablespoons extravirgin olive oil
  • Remaining Ingredients:
  1. 1 pound uncooked cavatappi
  2. 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
  3. 2 tablespoons pine nuts, toasted

Preparation

  1. To prepare pesto, combine first 7 ingredients in a food processor; process until finely minced.
  2. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
  3. Cook pasta according to package directions, omitting salt and fat.
  4. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well.
  5. Sprinkle pine nuts over pasta. Serve immediately.

Wine note: There’s nothing more satisfying than a light pasta dish and a glass of cold, fresh, dry Italian white wine. Pinot grigio fills the bill exactly, and it’s a steal, too. For one that’s thirst-quenching and loaded with personality, try Alois Lageder Pinot Grigio 2004 from the Trentino Alto Adige region ($12).-Karen MacNeil