Ingredients
1/4 cup pine nuts
1 lb linguine, or fettuccine or other pasta strands, uncooked
1 cup pasta water, reserved, use as needed
24 whole fresh basil leaves
4 garlic cloves, peeled
1/3 cup extra-virgin olive oil
1/4 tsp salt
1 cup tomatoes, oil-packed, sun-dried, drained and cut into thin julienne strips
8 oz baby arugula leaves
1 tbsp balsamic vinegar
1/4 cup Parmesan cheese, freshly grated
Preparation
Roast the pine nuts in a small, dry skillet over low heat until they darken slightly in color, stirring frequently for 2 to 3 minutes.
Immediately remove the nuts from the pan and set them aside to cool.
Bring a large pot of salted water to a full rolling boil. Cook the linguine according to the manufacturer’s suggested cooking time until al dente (tender but still chewy).
Once pasta is done, drain it and reserve 1 cup of the pasta water.
In a food processor fitted with a stainless-steel blade or a blender, combine the basil, garlic, olive oil, pine nuts and salt.
Process or blend on high speed until smoothly pureed, stopping several times as necessary to scrape down the side of the bowl with a rubber spatula.
Transfer the drained pasta to a mixing bowl. Add the pesto, sun-dried tomatoes, arugula leaves and balsamic vinegar.
Toss well, adding just enough of the reserved pasta water to help the pesto coat the pasta thoroughly and evenly.
With pasta serving spoons, transfer the linguine to individual large, shallow serving bowls. Serve immediately with Parmesan cheese on the side to add to taste.
