Arugula from our CSA and this recipe from Food and Wine
- 1/4 cup plus 3 tablespoons pine nuts
- 1 pound campanelle or fusilli pasta
- 1/2 cup cilantro leaves
- 1/2 cup basil leaves
- 2 teaspoons coarsely chopped oregano
- 1 garlic clove
- 1/4 cup mayonnaise
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 1/2 cups baby arugula
- 1 1/4 cups grape tomatoes, halved
- 1/2 small red onion, cut into 1/4-inch dice
- Preheat the oven to 350°. In a pie plate, toast 3 tablespoons of the pine nuts until light golden and fragrant, about 5 minutes. Set aside to cool.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
- Meanwhile, in a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season with salt and pepper.
- Toss the pasta with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper and serve.
Notes: Fresh herbs and pine nuts are a must for this recipe. So delicious! Next time I will omit the red onion.
Suggested Beverage: Wine: herbal, lightly nutty Gavi: 2006 Marchesi di Barolo Le Lune.
(Suggestion made by Food and Wine)
Tim's Rating: 9/10 ("I like the toasted pine nuts. This would be a good thing to take to a picnic or a barbecue.")
Liz's Rating: 10/10