Ingredients Jump to Instructions ↓

  1. 1 pound pasta, such as orecchiette, gemelli, or conchiglie

  2. 5 ounces arugula, washed and tough stems removed

  3. 5 ounces basil, washed and tough stems removed

  4. 3 medium garlic cloves, peeled

  5. 1 teaspoon freshly grated lemon zest

  6. 1/2 cup toasted pine nuts

  7. 2/3 cup olive oil

  8. 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Instructions Jump to Ingredients ↑

  1. Cook pasta according to the directions on the package. Meanwhile, 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, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning. Drain 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. Beverage pairing: Feudi di San Gregorio Falanghina, Italy. Falanghina is a greenish-gold wine from southern Italy with lovely hints of pear, lemon, and fresh herbs, making it a savory delight and an excellent match for pastas and vegetables. This one is somewhat richer in body than most, which makes it a nice contrast for a light, summery pasta.


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