Bucatini with Arugula Pesto and Heirloom Tomatoes

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

16 ounces Bucatini Pasta (or use linguini, spaghetti, etc)

½ cup smoked almonds (they usually come in a can)

4 cloves garlic

2 cups basil leaves, packed

2 cups arugula, packed

1 cup olive oil

1 teaspoon salt (see notes)

½ teaspoon fresh cracked pepper

1 tablespoon plus 1 teaspoon lemon juice

Directions

Cook pasta according to directions on the package.

Make the pesto. In a food processor, place garlic, and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth, a little texture is good here.

Toss with drained warm pasta.

Garnish with: mini heirloom tomatoes ( sliced in half), grated romano cheese ( optional) and a little lemon zest, fresh arugula leaves.

Nutrition

• Calories: 475
• Total Fat: 31.7 g
• Saturated Fat: 4.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 314.8 mg
• Total Carbohydrate: 44.4 g
• Dietary Fiber: 6.5 g
• Total Sugars: 2.2 g
• Protein: 10.4 g