Pasta with Tomato, Pine Nut and Arugula Pesto
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Ingredients
- 1/4 cup pine nuts
- 12 ounces cherry or grape tomatoes (about 2 1/2 cups)
- 3/4 cup arugula, lightly packed
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1s mall pepperoncini (hot peppers in vinegar), stemmed, seeded, and minced (about 1/2 teaspoon) (see note)
- 1 teaspoon lemon juice
- 1 1/4 teaspoons grated lemon zest
- Table salt
- Pinch red pepper flakes (optional)
- 1/3 cup extra-virgin olive oil
- 1 pound pasta, preferably linguine or spaghetti
- 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving
- SERVES 4 TO 6
- A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini. If you don’t have a food processor, a blender may be substituted. In step 2, pulse ingredients until roughly chopped, then proceed with the recipe, reducing processing times by half.
Instructions
- Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
- Process cooled pine nuts, tomatoes, arugula, garlic, pepperoncini, 1 teaspoon salt, zest, lemon juice, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.
- Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.