Tuesday, February 7, 2023
Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

10th Anniversary AGH Run for Women’s Health, June 10

10th Anniversary AGH Run for Women’s Health Saturday, June...

Vallentyne Bake, Tuesday, February 14

Mark your calendars for H.F.T's 9th Vallentyne...

2 bedroom furnished apartment for rent, downtown Almonte

Two-bedroom, one-bath fully furnished apartment for rent...
LivingFood and DrinkPenne Rigate with Arugula-Almond Pesto

Penne Rigate with Arugula-Almond Pesto

by Susan Hanna

penne with arugula almond pestoServes 4.

This arugula-almond pesto from Martha Stewart is quick and easy to make, colourful and bursting with flavour. Just whirl arugula, almonds, garlic lemon juice, Parmesan cheese and olive oil in your food processor and then toss with the pasta of your choice. Penne rigate has ridges, which help the sauce cling to the pasta.

Avoiding Additives and Preservatives

Check the almonds to be sure they do not contain preservatives and use fresh lemon juice, not a concentrate. Check the label of the cheese to make sure it does not contain preservatives or colour – I use Splendido brand. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.

Ingredients:

  • 5 ounces (141 g) baby arugula, some leaves reserved for garnish
  • 3 tablespoons (45 ml) blanched almonds, toasted and chopped (2 ounces/56 g)
  • 1 small clove garlic, chopped
  • 3 tablespoons (45 ml) fresh lemon juice
  • ¼ cup (60 ml) grated Parmesan (1 ounce/28 g)
  • Coarse salt
  • ½ cup (125 ml) extra-virgin olive oil, plus more for drizzling
  • 1 pound (454 g) penne rigate

Preparation:

Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With 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.

From Martha Stewart Living

Related

Bacon and Chard Dutch Baby

Ginger Stir-Fry Beef

FOLLOW US

Latest

From the Archives