Bucatini Pasta with Arugula Pesto & Heirloom Tomatoes
Ingredients
The pasta
The pesto
-
½
cup
smoked almonds
-
4
cloves
garlic
-
2
cups
basil leaves
-
2
cups
arugula
-
1
cup
olive oil
-
1
teaspoon
salt
-
½
teaspoon
fresh cracked pepper
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon juice
Garnishes
-
to taste
mini heirloom tomatoes
-
to taste
grated romano cheese (optional)
-
to taste
lemon zest
Instructions
- Cook the bucatini pasta according to package directions.
- In a food processor, combine garlic and smoked almonds and pulse a few times.
- Add basil and arugula to the processor and pulse a few more times.
- Pour in olive oil, lemon juice, salt, and pepper, then process until combined but still slightly textured.
- Toss the pesto with the drained warm pasta.
- Garnish with mini heirloom tomatoes, optional grated romano cheese, and lemon zest.
Nutrition Facts (estimated)
Servings
8
Calories
475
Total fat
31.7g
Total carbohydrates
44.4g
Total protein
10.4g
Sodium
314.8mg
Cholesterol
0mg
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