Dave Lieberman's Summer Pesto Pasta

Ingredients

Serves 4-6

2 handfuls baby arugula

1 handful basil leaves

1/3 cup extra virgin olive oil

1/3 cup walnuts

1/4 cup grated pecorino

Juice of 1 small lemon

Salt and pepper to taste

1/2 pound whole wheat penne, cooked al dente

A couple handfuls baby tomatoes, sliced lengthwise

Directions

In a blender combine arugula, basil, olive oil, nuts, cheese and lemon juice and blend until thick and smooth. Season to taste with salt and pepper. Toss the pesto with the pasta, the tomatoes.