Cavatappi with Arugula Pesto and Cherry Tomatoes

Cavatappi with Arugula Pesto and Cherry Tomatoes(Adapted from CL)

For the pesto
5 cups trimmed arugula
2 ounces freshly grated Parmesan cheese
1/4 cup pine nuts, toasted
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1/3 cup chicken broth or water
2 tablespoons extravirgin olive oil

For the pasta
16 ounces dry cavatappi pasta
2 cups red and yellow cherry tomatoes, halved
2 tablespoons pine nuts, toasted

In a food processor, combine arugula, Parmesan, 1/4 cup pine nuts, lemon juice, salt, pepper and garlic. Process until finely minced. With the processor running, slowly add in 1/3 cup water and oil. Let run until well blended.

In a large pot of boiling salted water, cook pasta according to package directions. Drain.

In a large bowl, add pesto, warm pasta and tomatoes. Gently toss to combine. Sprinkle pine nuts over pasta.

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