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Pasta with Arugula Pesto, Sun-Dried Tomatoes, and Pine Nuts Recipe
- 1 pound pasta, such as orecchiette, gemelli, or conchiglie
- 10 ounces arugula, washed and tough stems removed
- 5 medium garlic cloves, peeled
- 1 teaspoon freshly squeezed lemon juice
- 1/2 cup toasted pine nuts
- 2/3 cup extra-virgin olive oil
- 1 cup sun-dried tomatoes packed in oil, drained and thinly sliced
Directions:View on Chow
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