Cavatappi With Arugula Pesto and Cherry Tomatoes

• 5 cups trimmed arugula
• 12 cup grated fresh parmesan cheese
• 14 cup pine nuts, toasted
• 1 tablespoon lemon juice
• 34 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 1 garlic clove, minced
• 13 cup water
• 2 tablespoons olive oil
• 1 lb uncooked cavatappi pasta
• 2 cups red and yellow cherry tomatoes, halved
• 2 tablespoons pine nuts, toasted

1. PESTO: Combine first 7 ingredients in a food processor; process until finely minced.
2. With processor on, slowly pour 1/3 cup water and oil through food chute; process until well blended.
3. Cook pasta according to package directions, omitting salt and fat.
4. Drain.
5. Combine pesto, pasta, and tomatoes in a large bowl; toss well.
6. Sprinkle pine nuts over pasta.
7. Serve immediately.

arugula, parmesan cheese, pine nuts, lemon juice, salt, ground black pepper, garlic, water, olive oil, cavatappi pasta, tomatoes, pine nuts

Taken from www.food.com/recipe/cavatappi-with-arugula-pesto-and-cherry-tomatoes-171007 (may not work)