Tuesday, March 8, 2016

Cavatappi with Arugula Pesto and Tomatoes

It is really feeling like spring around Fairbanks.  The snow is starting to melt, and with that, Dave is moving snow around our yard.  He usually starts by shoveling off the upstairs deck, then the eaves, and the greenhouse.  The snow gets really heavy when it melts and compacts.  Then he starts on the yard.  He moves it around so it all melts faster.  I think he thinks it makes spring come faster.  

Last year I was gone when he was doing this.  I'll be gone again this year.  If it makes him happy and keeps him busy, what's the harm?

This pasta dish reminds me of spring.  It is fresh, green and delicious.  When I made it, I saved the cheese for the top of Dave's dish, that way the milk free kids could also enjoy.  I was really surprised how easy this was with a food processor.  We will be making this again soon.

Cavatappi with Arugula Pesto and Cherry Tomatoes
Cooking Light, Cooking through the Seasons

5 cups trimmed arugula
1/2 cup grated fresh Parmesan cheese, plus more for serving
1/4 cup pine nuts, toasted
1 Tbsp. fresh lemon juice
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp. extra-virgin olive oil
1 pound uncooked cavatappi
2 cups red and yellow cherry tomatoes, halved
2 Tbsp. pine nuts, toasted

To prepare pesto:  place 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.

Cook pasta according to package directions, omitting salt and fat.  Drain.  Combine pesto, pasta and tomatoes in a large bowl; toss well.  Sprinkle pine nut over pasta and grate more fresh parm over top, if desired.  Serve immediately.

2 years ago: The Birthday Cake Commitment
3 years ago:  Moving the Clocks ahead and Quinoa Blondies
4 years ago:  Confessions and Microwave Popcorn

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