pasta-with-arugula-puree-and-cherry-tomato-sauce-234259.json

{
    "directions": [
        "Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.",
        "Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.",
        "Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula pur\u00e9e and toss until well coated. Transfer to a platter or plates and top with tomato sauce."
    ],
    "ingredients": [
        "2 tablespoons pine nuts, lightly toasted and cooled",
        "5 oz baby arugula, coarsely chopped (7 cups)",
        "1/2 cup extra-virgin olive oil",
        "1/2 oz finely grated Pecorino Romano",
        "1 teaspoon salt",
        "3 tablespoons extra-virgin olive oil",
        "2 garlic cloves, crushed with side of a large knife",
        "1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary",
        "3/4 teaspoon salt",
        "1 lb dried fettuccine (not made with egg)",
        "Accompaniment: grated Pecorino Romano"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Leafy Green",
        "Nut",
        "Pasta",
        "Tomato",
        "Lunch",
        "Pine Nut",
        "Arugula",
        "Gourmet",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Pasta with Arugula Pur\u00e9e and Cherry-Tomato Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/pasta-with-arugula-puree-and-cherry-tomato-sauce-234259"
}