Cavatappi With Arugula Pesto And Cherry Tomatoes

• Pesto:
• 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
• Remaining ingredients:
• 1 pound uncooked cavatappi
• 2 cups red and yellow cherry tomatoes, halved (about 3/4 pound)
• 2 tablespoons pine nuts, toasted

1. 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.
2. 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.
3. Wine note: There's nothing more satisfying than a light pasta dish and a glass of cold, fresh, dry Italian white wine. Pinot grigio fills the bill exactly, and it's a steal, too. For one that's thirst-quenching and loaded with personality, try Alois Lageder Pinot Grigio 2004 from the Trentino Alto Adige region ($12).-Karen MacNeil

arugula, parmesan cheese, pine nuts, lemon juice, salt, freshly ground black pepper, garlic, water, extravirgin olive oil, remaining ingredients, cavatappi, tomatoes, pine nuts

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