Trofie With Arugula Pesto And Flash-Sautéed Cherry Tomatoes With Garlic Scapes

1. 1

   First, make the pesto: Place all ingredients (arugala, garlic, almonds, cheese, salt, pepper and oil) in the bowl of a food processor. Process until it forms a creamy paste, about 2 to 3 minutes, scraping the sides of the bowl once. Transfer to a bowl and set aside.

2. 2

   Bring 6 quarts of water to a boil. When the water is boiling, add the salt and the pasta. Cook pasta until tender but still al dente. Drain well.

3. 3

   While the pasta is boiling, prepare the cherry tomatoes: Heat a large heavy-bottomed skillet over medium-high heat. Add the olive oil and garlic scapes and saute for 2 to 2 1/2 minutes, until garlic scapes are tender and just begin to turn dark green, stirring frequently. Add the chives, tomatoes, salt and pepper and saute for 30 seconds shaking the pan vigorously so they warm up evenly. (The tomatoes should not cook or the skins will get tough. They should be barely warmed.) Remove from heat.

4. 4

   When the pasta is drained, transfer to a large bowl. Spoon the arugula pesto over the pasta and toss well. Spoon pasta in bowls. Garnish with the warm cherry tomatoes and the chive tips. Finish with freshly ground black pepper (if desired) and serve immediately.

No additional tips available.