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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
  • ¼ cup grated Parmesan (1 ounce)
  • Coarse salt
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 1 pound penne rigate
Steps
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