Rigatoni With Arugula Pesto - cooking recipe

Ingredients

8 oz rigatoni
1/3 cup pine nuts, toasted
4 cups arugula, 1/2 chopped
3 tbsp fresh basil leaves, chopped
1/4 cup Parmesan cheese, grated
1 pinch granulated sugar
1/3 cup olive oil
1 None red bell pepper, deseeded and sliced
2 tbsp white wine vinegar

Preparation

Cook the rigatoni in boiling, salted water for 10-12 mins, or until tender.
Place 2 tbsp pine nuts, the chopped arugula, basil, Parmesan cheese and sugar in a food processor then season. Blend the mixture until smooth while gradually adding the olive oil.
Drain the pasta then toss with the red pepper, vinegar and 2 tbsp pesto (store the rest in a jar in the fridge for up to 1 week). Divide the pasta between 4 bowls and garnish with the remaining pine nuts and arugula leaves. Serve.