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Pipette with Arugula Pesto (Pipette con Pesto di Rucola)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 13 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: Red

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Ingredients

1/4 cuppine nuts, divided
4 cups (2 1/2 ounces)arugula
1/4 cupextra virgin olive oil
2 clovesgarlic
1/4 cupfreshly grated Parmigiano-Reggiano cheese
3/4 teaspoonsalt
1/8 teaspoonblack pepper, ground
1/4 cupchicken broth
1 box (16 ounce)BARILLA Pipette
4fresh small plum tomatoes


Pesto Sauce:
TOAST pine nuts in skillet over medium-low heat for 2 to 3 minutes or until golden brown.
BLEND arugula, olive oil, one heaping tablespoon of pine nuts, and garlic in a blender on low speed, scraping sides with rubber spatula until blended.
ADD cheese, salt and pepper; increase speed and continue to blend. Add broth, one tablespoon at a time, until sauce is thickened. Set aside.
COOK Pipette one minute less than package directions; drain reserving 1 cup of pasta water, return pasta to pot.
ADD pesto sauce, tomatoes and remaining pine nuts to hot Pipette; toss. Stir over medium heat 2 to 3 minutes, adding reserved pasta water as needed until pasta is creamy and al dente. Transfer to platter or bowl



For spicy flavor, add dash of crushed red pepper flakes. Sprinkle with additional freshly grated Parmigiano-Reggiano cheese.


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