Pasta with Arugula Purée and Cherry-Tomato Sauce
A vibrant Italian-inspired pasta dish combining a fresh arugula and pine nut purée with sweet cherry tomato sauce, all tossed with fettuccine and finished with Pecorino Romano cheese.
Ingredients
- •2 tablespoons pine nuts, lightly toasted and cooled
- •5 oz baby arugula, coarsely chopped (7 cups)
- •½ cup extra-virgin olive oil
- •½ oz finely grated Pecorino Romano
- •1 teaspoon salt
- •3 tablespoons extra-virgin olive oil
- •2 cloves garlic cloves, crushed with side of a large knife
- •1½ lb cherry tomatoes
- •¾ teaspoon salt
- •1 lb dried fettuccine
- •to taste grated Pecorino Romano
Cooking Instructions
- 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.
5 min
- 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.
20 min
- 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.
12 min