Ingredients

• 2 tablespoons pine nuts, lightly toasted and cooled
• 5 oz baby arugula, coarsely chopped (7 cups)
• 1/2 cup extra-virgin olive oil
• 1/2 oz finely grated Pecorino Romano
• 1 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed with side of a large knife
• 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
• 3/4 teaspoon salt
• 1 lb dried fettuccine (not made with egg)
• Accompaniment: grated Pecorino Romano

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Instructions

1. Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste). Add arugula, oil, cheese, and salt and pulse until almost smooth.
2. Make tomato sauce: Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
3. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, about 2 minutes. Discard garlic. Add tomatoes and salt and cook, stirring occasionally, until tomatoes are collapsed but not falling apart, 15 to 20 minutes.
4. Cook and serve pasta: Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.
5. Cook fettuccine in a 6- to 8-quart pot of boiling salted water until al dente. Drain pasta in a colander and return to pot. Add arugula purée and toss until well coated. Transfer to a platter or plates and top with tomato sauce.