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Penne rigate with arugula- almond pesto
Nb persons: 6
Yield:
Preparation time:
Total time: 25 minutes
Source:
| Active the: 15 minutes | |
| 5 ounces | baby arugula, some leaves reserved for garnish |
| 3 tablespoons | blanched almonds, toasted and chopped, ( 2 ounces) |
| 1 small clove | abroad, chopped |
| 3 tbs | fresh lemon lemon juice |
| 1/4 cup | grated Parmesan, ( 1 ounce) |
| Coarse salt | |
| 1/2 cup | extra virgin olive oil, plus more more drizzling |
| 1 pound | penne rigate |
1- combine arugula,almond, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until Coarsely puréed. With motor running, slowly add oil, processing to a paste.
2- bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instruction. Drain; transfer pasta to bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.
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