Pasta with Arugula Pesto

250g/8oz wholewheat spaghetti
1/4 cup sun-dried tomatoes
3 tablespoons pine nuts

Arugula Pesto
1 1/2 cups arugula leaves (tough stems removed), packed
1 cup walnuts or pine nuts
2 garlic cloves, minced
1 teaspoon lemon juice
2 tablespoons freshly grated Parmesan cheese (optional)
1/2 cup olive oil
salt and pepper to taste

Pesto serves 6. Pasta serves 2-3.
Arugula Pesto
Combine arugula leaves, nuts, garlic, lemon juice and Parmesan cheese (if using) and blend in a food processor until it becomes a smooth paste. Slowly blend in the olive oil (only taking small amounts at a time) until fully incorporated. Season with salt and pepper. If you don't use the pesto immediately, keep the pesto in an airtight container, covering it with a layer of olive oil to prevent it from going off. Keep in the fridge.

Cook spaghetti according to instructions.
Pour boiling water over the sun-dried tomatoes and let stand for 5-10 minutes until they become plump and soft. Drain and chop. Set aside.
In a dry pan over medium heat, toast the pine nuts for 5-7 minutes. Set aside.
When the pasta is al dente, drain and immediately mix in the pesto until pasta is well coated. Stir in chopped tomatoes and toasted pine nuts. Transfer to serving plates.

© Anja's Food 4 Thought. Recipe from