Penne Rigate with Arugula-Almond Pesto

By ClaudiaJan

Ingredients

• 5 ounces baby arugula, some leaves reserved for garnish
• 3 tablespoons blanched almonds, toasted and chopped (2 ounces)
• 1 small clove garlic, chopped
• 3 tablespoons fresh lemon juice
• 1/4 cup grated Parmesan (1 ounce)
• Coarse salt
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 pound penne rigate

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

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.