Cavatappi with Arugula Pesto and Cherry Tomatoes

Peppery arugula complements the sweetness of ripe tomatoes. Use heirloom tomatoes, if available, for even better flavor. Substitute fusilli for cavatappi, if desired. Serve immediately.

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

Ingredients

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

Preparation

To prepare 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.

Cook pasta according to package directions, omitting salt and fat. Drain. Combine pesto, pasta, and tomatoes in a large bowl; toss well. 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

Nutritional Information

Calories:

425 (29% from fat)

Fat:

13.7g (sat 2.8g,mono 6.3g,poly 3.7g)

Protein:

14.6g

Carbohydrate:

61.5g

Fiber:

3.2g

Cholesterol:

6mg

Iron:

2.1mg

Sodium:

412mg

Calcium:

135mg