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Arugula Pesto with Tagliatelle and Sun-Dried Tomatoes
Ingredients
  • 4 ounces arugula leaves (about 2 bunches)
  • 2 ounces parmesan cheese, grated
  • 2 ounces pecorino cheese, grated
  • 1½ ounces pine nuts (about 6 tablespoons), divided
  • ½ cup extra virgin olive oil
  • 1 pound tagliatelle or linguine
  • 6 sundried tomatoes, finely chopped
  • Freshly ground black pepper
  • Salt, optional
Steps
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