Gnocchi with Arugula 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 Capatriti extra-virgin olive oil, plus more for drizzling
  • 1 pound penne rigate

Directions

Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With the motor running, slowly add oil, processing to a paste.

Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.

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