Ingredients:
- Explore Cuisine Edamame Rigatoni
- 1/2 cup cherry tomatoes
- 2 cloves garlic
- 1 cup arugula
For the Pesto:
- 1 cup arugula
- 1 cup basil
- 2 cloves garlic
- 1 lemon
- 1/3 cup pine nuts
- Salt and pepper
- 1/2 cup olive oil
Instructions:
- Cook pasta according to box instructions.
- While the pasta is cooking, add the arugula, basil, garlic, lemon juice, pine nuts, salt & pepper to a food processor. Pulse until combined. With the motor running drizzle in the oil until the pesto is formed. You can add more or less oil depending on how chunky you want the pesto to be. Taste and adjust the seasonings as needed. Set aside.
- Drain the pasta and place the pot back on the stove over low heat. Add the tomatoes, some oil from the jar & garlic and cook for 1 minute. Turn off the heat and pour in the pasta, pesto & arugula. Toss until the pasta is coated and the arugula is wilted – thin with pasta water if needed. Taste and add salt if needed.
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