Pesto and pasta are made for one another, simple and savory. Arugula makes an excellent pesto, concentrating its natural peppery flavor.
Author:Alison's Allspice
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
Yield:2-3 servings
Category:Entree
Ingredients
Pesto
2 cups packed baby arugula
¼ cup sliced almonds
2 garlic cloves, minced
2 TBS olive oil
1 TBS lemon juice
¼ tsp salt
2 TBS grated parmesan cheese
Pasta
8 oz whole wheat penne, or other small shaped pasta
Instructions
Pesto
Process arugula, almonds, and garlic until finely chopped in a food processor.
Mix together olive oil and lemon juice. Pour liquids down the chute with the food processor running.
Add salt and Parmesan to food processor, pulsing a few times to combine
Pasta
Cook pasta according to package directions. Before draining, reserve ¼ cup of the cooking liquid.
Combine cooked pasta and pesto, stirring to coat. Add just enough reserved cooking liquid to thin pesto and coat noodles more evenly. I generally use about 2 TBS. Discard remaining reserved liquid.