Penne Rigate with Arugula Almond Pesto
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
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