Pasta with Arugula & Lemon Pesto and Cherry Tomatoes Recipe

Ingredients:

• 1 pound pasta (spaghetti or linguine)
• 3 cups arugula
• 1/2 cup grated parmesan cheese
• 1/2 cup pine nuts
• 2 cloves of minced garlic
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 pint cherry tomatoes
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions until al dente.
3. While the pasta is cooking, prepare the pesto.
4. In a food processor, combine the arugula, parmesan cheese, pine nuts, garlic, lemon juice, salt and pepper.
5. Pulse until the mixture is finely chopped.
6. With the motor running, slowly pour in the olive oil and process until the pesto is smooth.
7. Once the pasta is done, drain it well and return it to the pot.
8. Stir in the pesto and the cherry tomatoes.
9. Season with additional salt and pepper to taste.
10. Serve the pasta hot, topped with additional parmesan cheese and a sprinkle of pine nuts.

Verdict:

This pasta dish is a delightful blend of flavors with a zesty lemon kick from the pesto and the sweetness of cherry tomatoes. The nutty pine nuts and sharp parmesan cheese add a nice touch of complexity to the dish. It’s perfect for a quick and easy weeknight dinner, or for a special occasion.

Serving Suggestions:

• Serve with a side salad of mixed greens and a balsamic vinaigrette dressing.
• Pair with a light, fruity white wine such as Sauvignon Blanc or Pinot Grigio.
• For a heartier meal, top with grilled chicken or shrimp.