Tomato Salad With Arugula Pesto And Beans

• 13 cup pine nuts, toasted and cooled
• 2 large cloves garlic
• 2 large bunches arugula (about 4 packed cups)
• 1/2 cup grated Asiago cheese
• 1/4 to 1/2 cup olive oil
• 1 teaspoon salt, or more to taste
• 2 pounds multicolored tomatoes
• 1/4 pound green or yellow string beans, trimmed and blanched

1. In a food processor, blender or mortar and pestle, grind together the pine nuts and garlic.
2. Add the arugula and then the cheese, creating as smooth a paste as possible.
3. Gradually add the olive oil, thinning to the consistency you desire.
4. Season with salt.
5. Slice tomatoes into wedges or halves, or leave them whole, depending on their size, and arrange on four individual plates.
6. Place 1/4 of the arugula pesto in the center of each plate.
7. Sprinkle a small handful of beans around the outside.

pine nuts, garlic, bunches arugula, cheese, olive oil, salt, tomatoes, green

Taken from cooking.nytimes.com/recipes/7737 (may not work)