Farfalle Al Pesto Di Rucola Recipe
Almond, Arugola, and Garlic Pesto, EVOO, Splash of Lemon. Top with House Made Almond Parmesan.
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Ingredients
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Pasta
Pesto
Almond Parmesan
Method
Pasta Preparation
- 1
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Pesto Preparation
- 2
In a food processor, combine arugula, almonds, garlic cloves, salt, and black pepper. Pulse until coarsely chopped. With the processor running, slowly drizzle in the extra virgin olive oil and lemon juice until the mixture is smooth. If the pesto is too thick, add a little reserved pasta water to reach desired consistency.
Almond Parmesan Preparation
- 3
In a food processor, combine almonds, nutritional yeast, garlic powder, and salt. Pulse until the almonds resemble a fine powder. Set aside.
Assembly
- 4
In a large bowl, toss the cooked farfalle pasta with the arugula pesto until evenly coated. If needed, add more reserved pasta water to help the pesto adhere. Serve topped with almond parmesan.
