From Pasta Fresco one of my all-time favorite cookbooks by Viana La Place & Evan Kleiman- I found out about this cookbook from my sister, Jeanie who worked for Evan Kleiman years ago in L.A.
Preparation: 20 minutes
- ¾ cup plump, moist sun dried tomatoes
- 2 cloves garlic, minced
- 1 tsp. red pepper flakes
- ¼ cup extra virgin olive oil
- salt to taste
- 1 pound penne pasta
- 2 bunches cleaned arugula, coarsely chopped
- Parmesan cheese, freshly grated
In a food processor with steel blade, process sundried tomatoes, garlic, red pepper flakes and olive oil. Process until it has a pesto texture. Scrape out the mixture to a small bowl.
Cook pasta in abundant boiling salted water, cook until al dente, drain.
Place pasta, pesto and arugula in a bowl and toss. Salt to taste.
Serve with Parmesan cheese.