Israeli Couscous and Tomato Salad with Arugula Pesto
"Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet...."
INGREDIENTS
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6 cups packed arugula (6 ounces), plus whole leaves for garnish
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2 cups Israeli couscous (12 ounces)
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1/2 cup extra-virgin olive oil, plus more for drizzling
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1/4 cup pine nuts
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4 garlic cloves, chopped
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1/4 cup freshly grated Parmigiano-Reggiano cheese
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Salt and freshly ground pepper
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1 1/2 pints red cherry tomatoes, halved
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4 yellow or orange tomatoes, cut into 1-inch dice
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