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
Preparation
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.
