Pasta with Arugula Pesto, Sun-Dried Tomatoes & Pine Nuts

  • 05 May - 11 May, 2018
  • Mag The Weekly
  • Cookery


· 1lb. pasta

· 10oz. arugula, washed and tough stems removed

· 5 medium garlic cloves, peeled

· 1tsp freshly squeezed lemon juice

· ½ cup toasted pine nuts

· 2/3 cup extra-virgin olive oil

· 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced


Combine arugula, garlic, lemon juice and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, for about two minutes. Season well with salt and freshly ground black pepper and process again to blend in the seasoning. Cook and drain the pasta, and return to the pot (but do not return to heat). Add arugula pesto, remaining pine nuts and sun-dried tomatoes, and mix until evenly combined. Serve immediately.