Gnocchi with Arugula Pesto - CAPATRITI

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.

EXPLORE OTHER RECIPES

Burrata Caprese with Roasted Cherry Tomatoes
Street Corn with Garlic Aioli, Chili-infused EVOO & Cotija Cheese
Holiday Mousse
Chili Fried Egg & Avocado Toast
Onion Rings with EVOO BBQ Sauce
Chipotle Mayo & Zucchini Chips