FRIJE

Instructions

• 1.   In a pot of salted water, cook the pasta according to the package instructions until al dente. This should take about 10 minutes. Reserve 4 tablespoons of cooking water. Rinse the pasta under cold water and let it cool completely.
• 2.   Grill the bell pepper in the oven or directly over the flame. Let it cool slightly, then remove the black skin and seeds, and cut it into strips.
• 3.   Wash and dry the cherry tomatoes. Cut them in half and set aside. Toast the pine nuts in a pan, then let them cool. Cut the sun-dried tomatoes into pieces.
  Use a peeler to shave Parmesan cheese into thin slices.
  Finely chop the basil leaves (if the leaves are small, leave them whole).
• 4.   Mix the pesto with the cooking water and olive oil. The mixture should be thick, not too liquid. Add the pasta and toss well to coat.
• 5.   Add the pine nuts, Parmesan shavings, cherry tomatoes, bell pepper strips, and arugula. Gently mix everything together. Garnish with basil leaves if desired. Chill until ready to serve.

Notes & Suggestions

• You can use a yellow bell pepper for more color.
  You can use other types of pasta, but choose ones that hold the sauce well.

Nutritional information *