Ingredients

• 16 ounces bow-tie pasta
• 2 cups fresh basil leaves
• 2 Tbsp. pine nuts, toasted and cooled
• 2 large cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup of sun-dried tomatoes
• 2 cups arugula
• 1/8 tsp. red pepper flakes
• Salt and pepper to taste

Steps

1. Cook pasta for 14 minutes according to package directions. Rinse and cool pasta in a large bowl.
2. Combine basil, pine nuts, garlic and oil in food processor.
3. Add basil pesto and sun-dried tomatoes to pasta. Mix well.
4. Add red peppers flakes, salt and pepper to taste.
5. Serve arugula over the pasta.