PENNE RIGATE WITH ARUGULA-ALMOND PESTO

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Penne Rigate with Arugula-Almond Pesto image

Number Of Ingredients 8

5 ounces baby arugula - reserve some for garnish
3 tablespoons blanched almonds toasted and chopped
1 clove garlic chopped
3 tablespoons fresh lemon juice
1/4 cup grated parmesan
1 pinch coarse salt
1/2 cup EVOO
1 pound penne rigate

Steps:

  • Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
  • Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.

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