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
1 pound uncooked cavatappi
2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
2 tablespoons pine nuts, toasted
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.
from Cooking Light.