Pasta with Arugula Purée and Cherry-Tomato Sauce

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. 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. 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. 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