Arugula Pasta is a recipe that I came upon recently and is perfect for these warm summer days. It combines the fresh taste of arugula and basil with crisp grape tomatoes and creamy fresh mozzarella.
Cook 8 oz. of Rotini pasta according to directions. Drain and cool.
Combine 1 cup each, of packed arugula and fresh basil, 1/3 cup of extra virgin olive oil, ¼ cup water and juice of ½ lemon in blender or food processor. Puree until smooth. Toss the puree in pasta. Next, stir in ½ cup of grated pecorino romano cheese. Mix in 3 cups of halved grape tomatoes and 12 oz of diced fresh mozzarella cheese. Salt and pepper to taste.
Add your favorite meat cold cuts and fresh fruit for a tasty light summer meal. Try it and enjoy! This recipe makes enough for 4 or 5 people.