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Listed in: Main Courses / Pasta
8 ounces (225 g) Barilla Plus thin spaghetti
1/4 cup (35 g) pine nuts, plus extra for garnish
1 packed cup (30 g) chopped baby arugula
1/3 cup (13 g) fresh basil
2 tablespoons (10 g) Parmesan cheese (grated or shaved), plus optional extra to finish
1/4 teaspoon each salt and fresh-ground black pepper
2 tablespoons (28 ml) balsamic vinegar
1/4 cup (60 ml) olive oil, plus more if necessary
2 large, ripe heirloom tomatoes, seeded and chopped
Cook the pasta until al dente according to package directions.
While the pasta is cooking, add the pine nuts, arugula, basil, Parmesan, salt, pepper, and vinegar to a food processor and pulse five times or so to break down the greens. Process until well combined and at the desired consistency, scraping down the sides as necessary. Pulse or process briefly as you add the olive oil in a thin stream to incorporate. Pesto should be wet enough to easily disburse in the pasta, but not puddle.
Gently toss the pasta with the pesto, to taste. Add the extra Parmesan. Fold in the chopped tomatoes, sprinkle with the additional pine nuts, and serve.
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