Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe

Ingredients

• 1 pound pasta
• such as orecchiette
• gemelli
• or conchiglie
• 10 ounces arugula
• washed and tough stems removed
• 5 medium garlic cloves
• peeled
• 1 teaspoon freshly squeezed lemon juice
• 1/2 cup toasted pine nuts
• 2/3 cup extra-virgin olive oil
• 1 cup sun-dried tomatoes packed in oil
• drained and thinly sliced

Instructions

1. Cook pasta according to the directions on the package.
2. Meanwhile, combine arugula, garlic, lemon juice, and half of the pine nuts in a food processor.
3. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes.
4. Season well with salt and freshly ground black pepper and process again to blend in seasoning.
5. Drain pasta and return to the pot (but do not return to heat).
6. Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined.
7. Serve immediately.