Quick, easy and super delicious. Again, the simplicity of fresh Italian flavors dominates the plate. I told you I was going to make pasta pesto with the leftovers of my previous post: Arugula Salad with Cherry Tomatoes, Cashews, and Homemade Pesto Vinaigrette.
Ingredients (serves 2)
For the pesto
1 clove garlic
1.5 cup arugula
1.5 oz Parmesan cheese
1/3 cup sunflower seeds or pine nuts
1/4 cup extra-virgin olive oil
sea salt to taste
For the pasta
2-2.5 cups penne or other pasta of your choice
2 cups cherry tomatoes, halved
1 clove garlic, minced
1.5 cup arugula
2 tbsp sunflower seeds or pine nuts, raw or roasted
black pepper to taste
Instructions (20 min)
- Cook pasta in lightly salted water according to the instructions on the package.
- Combine all pesto ingredients in a small blender and process until a smooth paste.
- In a skillet, heat cooking oil over medium heat. Saute garlic for 1 minute while stirring. Make sure the garlic doesn’t brown.
- Add cherry tomatoes and reduce heat to medium-low. Cook for 10 minutes or until they start to fall apart and are cooked through. Season with black pepper to taste. Stir regularly.
- When ready, combine cooked and drained pasta, tomatoes, and pesto. Stir well until heated through.
- Divide over bowls and top with arugula and nuts.
Enjoy!