I love, love, love arugula, so it is no surprise that I loved this dish. My family, ate everything on their plate, but didn't rave like I did. The only criticism I had was the tomatoes. Tomatoes are another favorite of mine, but they seemed odd in the dish. Maybe because they weren't part of every bite? I would for sure cut them smaller next time. The original recipe (which as always is linked from the recipe title) has homemade pasta. My pasta machine has lost a couple parts and is not an option. I know I need to replace it but since I hate dough making... Oh and this dish is lightning fast! I bought whole wheat spaghetti, oops:) but despite the fact that the wider would have held the pesto better the spaghetti worked fine.
Whole-Wheat Fettuccine With Arugula Pesto
1/3 cup extra virgin olive oil
2 T pine nuts
2 packed cups baby arugula (2 ounces)
1/4 c freshly grated Parmigiano-Reggiano cheese
1 garlic clove,chopped
1 c halved cherry tomatoes
3/4 pound of whole wheat fettuccine
In a small skillet, toss the pine nuts over moderate heat until
toasted, 1 minute; let cool. In the food processor, pulse the arugula,
pine nuts, cheese, garlic and the 1/3 cup of oil to a paste.
Season the pesto with salt and add to a large skillet.
In a pot of boiling, salted water, cook the pasta, stirring, until
al dente Drain the pasta, reserving 1/3 cup of the
cooking water. Stir the reserved water into the pesto. Add the pasta
and tomatoes to the pesto, toss over moderate heat and serve.