Pasta and Arugula Pesto with Riverbench Bedrock Chardonnay

Warm sunny days are perfect for pasta mixed with ingredients straight out of the garden! Whip up this easy meal which is just as good cold on a picnic.

• 1 lb. rotini pasta
• 1 bunch arugula
• 2 cloves garlic, roughly chopped
• 1/2 cup olive oil
• 3 tbsp. pine nuts
• 1 cup parmesan cheese (plus more for topping)
• 1 cup cherry tomatoes, halved

Boil the pasta until al dente. Set aside.

In a food processor, process the garlic and cheese with half of the olive oil and pine nuts until finely chopped. Add the arugula. Slowly drizzle in the rest of the oil. Season with salt and pepper.
Toss the pesto with hot pasta and tomatoes and serve topped with more cheese.