Penne with Arugula Almond Pesto
Prep Time: 10 min
Cook Time: 10 Min
Serves 4 Servings
Difficulty Easy
Ingredients
- 1/2 C. Crisco® Pure Canola Oil
- 2 C. packed fresh arugula leaves
- 1/2 C. blanched almonds
- 5 to 6 cloves garlic
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 C. grated Romano cheese
- 1 lb. penne pasta
Directions
- COMBINE oil, arugula, almonds, garlic, lemon juice, salt and pepper in food processor or blender. Blend until smooth, scraping sides down 2 or 3 times.
- ADD cheese. Blend about 10 seconds. Do not over mix so that pesto still has texture.
- COOK pasta. Drain well. Return to saucepan. Add pesto. Toss well. Serve with extra grated Romano cheese on the side, if desired.
- Pesto can be made up to 2 days in advance and stored in the refrigerator.
