Ingredients
Equipment
Method
Cooking Steps
- Cook the pasta al dente in boiling salted water for 8-10 minutes, then drain.
- Toast the pine nuts in a dry skillet over medium-low heat until golden, about 2-3 minutes.
- Whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper to make the vinaigrette.
- Combine warm, drained pasta with three-quarters of the vinaigrette, mixing well.
- Gently fold in cherry tomatoes, toasted pine nuts, and most of the Parmesan cheese, then add arugula and toss.
- Adjust seasoning to taste and serve immediately, topping with remaining Parmesan.
Nutrition
Notes
Use fresh ingredients for the best flavor and adjust seasonings to your liking.
