Name: Pasta with Arugula Purée and Cherry-Tomato Sauce
Cook time: 20 min
Total time: 30 min
Yield: Makes 4 main-course servings
Ingredients: 2 tablespoons pine nuts, lightly toasted and cooled; 5 oz baby arugula, coarsely chopped (7 cups); 1/2 cup extra-virgin olive oil; 1/2 oz finely grated Pecorino Romano; 1 teaspoon salt; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, crushed with side of a large knife; 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary; 3/4 teaspoon salt; 1 lb dried fettuccine (not made with egg); Accompaniment: grated Pecorino Romano

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Pasta with Arugula Purée and Cherry-Tomato Sauce

In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

Cooks' note:

Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.

Recipe notes

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