Pasta with Tomato, Pine Nut, and Arugula Pesto
Appears in Cook's Illustrated July/August 2009
WHY THIS RECIPE WORKS
For a tomato pesto recipe that didn’t disappoint, we used toasted ground nuts, which provided body and crunch to offset the tomatoes’ pulpiness, and a modest amount of olive oil to make the sauce creamy without too much richness. The result...