For the Pesto
2 cups packed fresh arugula leaves, rinsed and dried
1/4 cup roughly chopped walnuts
4 medium garlic cloves
1/3 cup extra-virgin olive oil
1/2 cup finely grated fresh Parmesan cheese
2 teaspoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1.Place arugula, walnuts, and garlic in the bowl of a food processor and pulse until finely chopped, about five 1-second pulses, scraping down sides of bowl as necessary.
2.With the food processor running, pour oil through feed tube in a slow, steady stream. Keep food processor running until smooth, stopping to scrape down sides of bowl as necessary
3.Add the Parmesan and lemon juice and pulse to combine. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to a week, or in a resealable plastic bag in the freezer for up to six months.
PESTO FLORENTINE CAMPANELLE PASTA
8 oz. campanelle pasta, cooked and drained
8 oz. assorted small tomatoes, cut in wedges, 1 1/2 cups, such as grape, cherry and/or heirloom tomatoes
4 oz. bocconcini, halved, 1 cup
1/2 cup Pesto
1/2 cup shredded Parmesan
In serving bowl combine pasta, tomatoes, bocconcini, pesto and Parmesan. Toss until evenly coated.
Serve warm or at room temperature. Toss before serving.