In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.
Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.
Recipe information
Total Time
30 min
Yield
Makes 4 main-course servings
Ingredients
For arugula purée
For cherry-tomato sauce
Preparation
Make purée:
Step 1
Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
Make tomato sauce:
Step 2
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
Cook and serve pasta:
Step 3
Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
