Whole Wheat Pasta with Tomatoes, Arugula and Pine Nuts

Here in New York City, Spring is springing. Want to see?

Also, there are people outside. All kinds of people, just hanging out! Strolling, even! No one’s hurrying down the street, hands clutched over the collar of a big jacket, heavy boots clunking and head bent down against the wind. Today, heads are turned up, bare arms are swinging, and faces are soaking in the sunshine. It’s really quite wonderful.

True it’s only March, and this gorgeous sun is bound to hide away again, giving us only peeking glances of its uplifting warmth until its usual playtime sometime around May, but for now it’s putting me in a damn good mood, and I just can’t be bothered to care.

Or to eat anything that’s not this:

I can’t decide if I should call it pasta or salad (pasta salad? Just seems too pedestrian for something so light and fresh), but it’s a perfect, effortless meal for these warm, breezy days, however fleeting.

Whole Wheat Pasta with Tomatoes, Arugula, and Pine Nuts

My cousin Katie made this for me for dinner last week, and I haven’t been able to stop thinking about it. It’s healthy and fresh, and takes only minutes to prepare – the whole thing comes together effortlessly while the pasta water is boiling. We gobbled this up as-is, but it would be great mixed with some grilled chicken or shrimp for a heftier meal.

Ingredients:

• 1 box whole wheat spaghetti
• a few large handfuls fresh arugula
• one half pint cherry tomatoes, chopped in half
• 1/4 cup pine nuts
• olive oil
• chopped parsley, for sprinkling
• parmesan cheese, for sprinkling

Directions:

Boil a large pot of salted water for the pasta, and cook as directed on the box. While the pasta is cooking, place the pine nuts in a single layer in a large, dry sauté pan over medium heat, and toast until fragrant and lightly browned, stirring occasionally. When the pasta has finished cooking, strain it and add some olive oil to coat the noodles. Throw in the arugula, tomatoes, and pine nuts, and sprinkle some parsley and parmesan on top, to taste. Give the pasta a toss and serve in large bowls with extra cheese, if you like.

Serves about 4.