1. In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped. 2. Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth). 3. Cook pasta until it is al dente, drain, reserve a small amount of the pasta water. 4. In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry. 5. Serve hot, topped with shaved or grated cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
