??12 ounces of small pasta Os, cooked to al dente ?and drained
3 cups of raw, ready-to-serve arugula
2 cups of cherry or plum tomatoes, quartered
?1/4 cup of toasted and chopped pistachios
1 shallot, chopped fine
2 tsp chopped basil
1 tsp chopped oregano
1/2 tsp chopped thyme
Juice and zest of 1 Meyer l...
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