Arugula Pesto

2-3 c. fresh, baby Arugula
4 cloves of Garlic
1 c. fresh Basil leaves
1/4 c. Pine Nuts
1/4 c. Pecans
1/4 c. grated Parmesan
1/2 c. extra-virgin olive oil
Freshly ground Black Pepper to taste

4-5 green onions, chopped including the tops. Save some of the green tops for garnish.

1 lb pasta
6-8 sun dried tomatoes, 1/4″ slices
Salt to taste

Put the first 9 ingredients in your food processor and process until smooth. If it’s too thick just add a little bit more olive oil. Mix in the onions. Taste before adding any salt.

Cook pasta according to package directions and drain. Put pasta in a large bowl and add the pesto and gently toss until each piece is lightly coated with pesto. Add sliced dried tomatoes and toss again. Serve warm. DE-LICIOUS!