Rigatoni With Arugula Pesto

• 8 oz rigatoni
• 1/3 cup pine nuts, toasted
• 4 cups arugula, 1/2 chopped
• 3 tbsp fresh basil leaves, chopped
• 1/4 cup Parmesan cheese, grated
• 1 pinch granulated sugar
• 1/3 cup olive oil
• 1 None red bell pepper, deseeded and sliced
• 2 tbsp white wine vinegar

1. Cook the rigatoni in boiling, salted water for 10-12 mins, or until tender.
2. Place 2 tbsp pine nuts, the chopped arugula, basil, Parmesan cheese and sugar in a food processor then season. Blend the mixture until smooth while gradually adding the olive oil.
3. Drain the pasta then toss with the red pepper, vinegar and 2 tbsp pesto (store the rest in a jar in the fridge for up to 1 week). Divide the pasta between 4 bowls and garnish with the remaining pine nuts and arugula leaves. Serve.

rigatoni, pine nuts, arugula, basil, parmesan cheese, sugar, olive oil, red bell pepper, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/18506 (may not work)