This Cooking Light pasta is amazing!
If you don't have time to make the pesto, Anne's Italian Basil Pesto works well and is wonderful. Using pre-made pesto is a huge time saver.
A great red wine paring is the 2004 Valpolicella Superiove Zenato.
Ingredients:
Pesto-
5 cups trimmed arugula
1/2 cup (2 oz) grated fresh Parmesan cheese
1/4 cup pine nuts, toasted
1 Tbsp lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1/3 cup water
2 Tbsp extra virgin olive oil
1 lb uncooked cavatappi pasta
2 cups red & yellow cherry tomatoes, halved (about 3/4 lb)
2 Tbsp pine nuts, toasted
To prepare pesto, combine first 7 ingredients (through garlic clove) in a food processor; process until finely minced
With processor on, slowly pour 1/3 cup of water & oil through food chute; process until well blended
Cook pasta according to directions, omitting salt & fat; drain
Combine pesto, pasta, & tomatoes in a large bowl; toss well
Sprinkle pine nuts over pasta
Serve immediately
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