Orecchiette with Arugula Pesto and Almonds

YIELD: SERVES 4 – 6 PREP TIME: 15 MINS COOK TIME: 10 MINS

Ingredients:

FOR THE ARUGULA PESTO SAUCE:

1/4 – 1/3 Cup Look Out Here I Come garlic olive oil

3 Garlic Cloves – Peeled & Finely Chopped

3-4 Cups Fresh, Washed Arugula, or about 2 Bunches

Salt & Pepper – To Taste

Juice From 1/2 Lemon

1 Small Chopped Red Pepper (Optional)

1/4 Cup Chicken Broth (If Needed To Thin The Sauce)

1/4 Cup Toasted Blanched Almonds

TO GARNISH:

1/4 Cup Chopped Toasted Blanched Almonds

4 to 5 Tablespoons Diced Tomato

TO SERVE:

1 Pound Homemade or Store Bought Orecchiette Pasta

Grated Pecorino or Caciocavallo Cheese

Directions:

Put your large pot of lightly salted water on to boil.

While you wait, place your arugula, garlic, lemon juice, red pepper (if using) and almonds into a food processor and pulse until chopped.

Begin to add the Look Out Here I Come garlic olive oil bit by bit processing until you have a smooth sauce.

You may use a little chicken broth to thin the sauce if you prefer.

Season with salt and pepper.

Cook your orecchiette until it is “al dente“.

If fresh or homemade it will only take minutes.

If dried, follow instructions on the package.

Drain, reserving a small cup of pasta water.

Add the pesto sauce to the pasta and toss well, using a little of the pasta water if needed.

Serve into individual bowls and top with some of the diced tomato and chopped almonds.

Offer grated cheese at the table.