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Nutty Arugula Pesto with Penne and Parmesan

Megan Gordon
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2 cups

Arugula

3/4 cup

Basil, fresh

2 cloves

Garlic

1

Lemon

1 lb

Penne pasta

1

Black pepper, Freshly ground

1/4 tsp

Kosher salt

1/2 cup

Olive oil, extra-virgin

3/4 cup

Walnuts, toasted

3 tbsp

Parmesan, grated