Arugula pesto functions the same way as traditional basil pesto except that it coats the pasta with a peppery bite. Feel free to add any other veggies to the finished salad in addition or in place of the tomatoes.
1 bag arugula
4 cloves garlic
1/2 cup olive oil
1 lemon, juice and zest
12 oz small shape pasta
1 quart cherry tomatoes
2 oz parmesan cheese
In a blender, buzz the olive oil, garlic, lemon zest, and juice with a big pinch of salt.
Add the arugula and blend to a smooth paste adding more oil as needed.
Boil the pasta to al dente.
Toss the pasta with the arugula pesto.
Halve the tomatoes and combine with the pasta.
Transfer to a serving dish and top with grated parmesan.