Whole Grain Trumpets with Tomatoes and Arugula is a light pasta dish; it could be a salad. The dressing or sauce adds a lot of flavor. It is very summery, but all the ingredients will be around all year.
Bring water with salt to a boil over high heat and add the pasta. Cook according to directions.
At the same time, place pine nuts on a baking sheet. Place in a cold oven and start heating the oven to 350 degrees F. When the oven reaches the temperature, your pine nuts will be toasted. Please check this, because every oven responds differently.
Simultaneously, prepare the dressing/sauce by mixing the ingredients and set aside. Wash the tomatoes and cut in half.
About mid-way through the cooking time of your pasta, place butter in a skillet and melt over medium heat until brown and foamy. Continue to cook until the color turns brown/caramel and you experience an nutty aroma.
Drain the pasta and reserve some pasta water.
Remove the skillet from the heat and add the pasta, tomatoes, pine nuts, arugula and dressing/sauce. Toss to mix. Add some pasta water if needed.
Divide over 2 bowls or plates and sprinkle with grated cheese.