Ingredients
1 1/2
cups firmly packed fresh arugula leaves
1/2
cup grated Romano or Parmesan cheese
1/4
cup chopped walnuts
1
clove garlic
1/3
cup extra-virgin olive oil
3
cups uncooked orecchiette (tiny disk) pasta (12 oz)
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1
pint (2 cups) grape tomatoes, halved
1/2
teaspoon salt
1/4
teaspoon pepper
Preparation
In food processor, place pesto ingredients. Cover; blend on medium speed about 1 minute, stopping occasionally to scrape down sides, until smooth. Set aside.
Cook and drain pasta as directed on package. Return to saucepan; cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 2 minutes. Stir in mushrooms, tomatoes, salt and pepper. Cook 5 minutes, stirring frequently, until mushrooms are tender and tomatoes are soft.
Stir vegetables and pesto into pasta until evenly coated. Serve immediately.
