Active Time

　　20 min

　　Total Time

　　30 min

　　In this easy and hugely satisfying pasta dish, arugula is transformed from peppery leaf into powerhouse pesto.

　　

Ingredients

Makes 4 main-course servings

　　

For arugula purée

2 tablespoons pine nuts, lightly toasted and cooled

　　5 oz baby arugula, coarsely chopped (7 cups)

　　1/2 cup extra-virgin olive oil

　　1/2 oz finely grated Pecorino Romano

　　1 teaspoon salt

　　

For cherry-tomato sauce

3 tablespoons extra-virgin olive oil

　　2 garlic cloves, crushed with side of a large knife

　　1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary

　　3/4 teaspoon salt

　　1 lb dried fettuccine (not made with egg)

　　Accompaniment: grated Pecorino Romano

　　

Make purée:

Step 1

Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.

　　

Make tomato sauce:

Step 2

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.

　　

Cook and serve pasta:

Step 3

Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.

　　Cooks' note:

　　Purée can be made, but not tossed with pasta, 1 day ahead and chilled, covered.