INGREDIENTS
5 cups
Arugula
2 cups
Cherry tomatoes, red and yellow
1
Garlic clove
1 tbsp
Lemon juice
1 lb
Cavatappi
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Salt
2 tbsp
Extravirgin olive oil
3/8 cup
Pine nut, toasted
1/2 cup
Parmesan cheese, grated fresh
1/3 cup
Water