You had me at Heirloom Tomatoes… or was it Arugula Pesto… or was it Cavatappi pasta? Who knows! Hi y’all! It’s your favorite Hungry Southern Belle! I’ve found some fun new cookbooks and can’t wait to try all the delicious new recipes. I couldn’t resist sharing this yummy little gem with you now though… Fresh arugula. Fresh cherry heirloom tomatoes. Add some healthy rice/quinoa cavatappi and you have a refreshing hot summer evening dinner or even a perfect cold pasta salad the next day or at your favorite outdoor outing. I loved mine just the way I”m presenting it below but Riche enjoyed it with some left over shredded pork tenderloin as pictured below. Enjoy y’all!!!
Cavatappi with Arugula Pesto and Cherry Heirloom Tomatoes
(recipe courtesy of Cooking Light – serves 6)
- 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 extra virgin olive oil
- 1 pound uncooked cavatappi (I used a rice/quinoa blend.)
- 2 cups red and yellow cherry heirloom tomatoes, halved (about 3/4 pound)
- 2 tablespoons pine nuts, toasted
- 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.
- 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.