Difficulty: Easy - for beginners
1 lb gemelli or orecchiette pasta
10 oz arugula, washed and tough stems removed
5 medium garlic cloves, peeled
1 tsp fresh lemon juice
1/2 cup pine nuts(toasted, if you are less lazy than I)
2/3 cup olive oil
1 cup sun-dried tomatoes, packed in oil, or dried reconstituted
1. Cook pasta
2. Combine arugula, garlic, lemon juice, and half of the pine nuts in a food processor. With motor running, slowly drizzle in olive oil and process until evenly blended. (you can also use some of the oil from the tomato jar if you want...). Season well with salt and pepper and blend in.
3. Drain pasta, return to pot (no heat). Add arugula pesto, remaining pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.