Israeli Couscous and Tomato Salad with Arugula Pesto

CONTRIBUTED BY JEREMY SEWALL AND SKIP BENNETT

• TOTAL TIME: 30 MIN
• SERVINGS: 8

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.

• 6 cups packed arugula (6 ounces), plus whole leaves for garnish
• 2 cups Israeli couscous (12 ounces)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup pine nuts
• 4 garlic cloves, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and freshly ground pepper
• 1 1/2 pints red cherry tomatoes, halved
• 4 yellow or orange tomatoes, cut into 1-inch dice

1. Bring a large saucepan of salted water to a boil. Add the 6 cups of arugula and blanch for 10 seconds. With a slotted spoon, transfer the arugula to a colander. Rinse under cold water to stop the cooking, then drain.
2. Add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. Drain the couscous and spread it out on a large baking sheet. Drizzle lightly with olive oil and toss to prevent clumping. Let the couscous cool to room temperature.
3. In a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. Let cool.
4. Squeeze the excess water from the arugula and coarsely chop it. Transfer the arugula to a food processor. Add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. Season the pesto with salt and pepper.
5. Transfer the couscous to a large serving bowl and stir in the pesto. Gently fold in the tomatoes. Garnish with the arugula leaves and serve.
MAKE AHEAD The salad can be refrigerated for up to 2 hours.

Bucatini with Clams and Red Peppers

© John Kernick

• TOTAL TIME: 45 MIN
• SERVINGS: 6

This riff on pasta with clams features strips of sweet roasted pepper, toasted walnuts and fresh herbs along with Middle Eastern flavors like pomegranate molasses and cumin.

• 1/3 cup walnuts
• 2 large red bell peppers
• 6 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 large garlic cloves, minced
• 1 1/2 pounds plum tomatoes, peeled and coarsely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 cup fresh orange juice
• 1 tablespoon pomegranate molasses
• 32 littleneck clams, scrubbed
• 1 pound bucatini
• 1/4 cup chopped mint
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped basil
• Salt

1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop the walnuts.
2. Roast the peppers over a gas flame or under a broiler until blackened all over. 
3. Transfer to a bowl, cover and let cool. 
4. Peel and seed the peppers, then cut into very thin strips.
5. In a very large, deep skillet, heat the 6 tablespoons of olive oil. 
6. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. 
7. Add the peppers, tomatoes, cumin and paprika and cook until the tomatoes are softened and just beginning to break down, 3 minutes. 
8. Add the orange juice and molasses and bring to a boil. 
9. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the shells have opened, 6 minutes. Discard any unopened clams.
10. Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta and reserve 1/2 cup of the water. 
11. Return the pasta to the pot. Pour the clams, vegetables and sauce over the pasta and cook, stirring, for 1 minute; add some of the reserved pasta water if it seems dry. 
12. Add the chopped herbs and walnuts, season lightly with salt and toss gently. 
13. Transfer the pasta to wide bowls, drizzle with olive oil andserve.