Name: Bucatini with Arugula Pesto and Heirloom Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 servings
Cuisine: Vegan
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

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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.

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

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

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

Bucatini with Arugula Pesto and Heirloom Tomatoes

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