Ingredients
¼cuppine nuts,plus 3 tbsp
1lbfusilli pasta
½cupcilantro leaves
½cupbasil leaves
2tsporegano,coarsely chopped
1garlic clove
¼cupmayonnaise
¼cupextra-virgin olive oil
1½tbsplemon juice,fresh
kosher salt and freshly ground pepper
2½cupbaby arugula
1¼cupgrape tomatoes
½red onion
Preparation
Preheat the oven to 350 degrees F.
In a pie plate, toast 3 tablespoons of the pine nuts for about 5 minutes, until light golden and fragrant. Set aside to cool.
In a large pot of boiling salted water, cook the fusilli until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.
In a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining ¼ cup of pine nuts and process until smooth. Season with salt and pepper.
Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper.
Serve and enjoy!
