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Time: 25 minutes      Yield: 4 servings (about 2 cups of the pesto)

1 pound dried pasta, such as orecchiette, gemelli, or conchiglie
10 ounces arugula, washed and tough stems removed
5 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup toasted pine nuts
2/3 cup extra-virgin olive oil
1 cup sun-dried tomatoes packed in oil, drained and thinly sliced (or slow roasted tomatoes)
Grated parmesan for serving (optional)

   1. Cook pasta according to the package directions.

   2. Meanwhile, combine arugula, garlic, lemon juice, and 1/4 cup of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.

   3. Drain pasta and return to the pot (but do not return to heat). Add arugula pesto, remaining 1/4 cup pine nuts, and sun-dried tomatoes and mix until evenly combined. Serve immediately.