Arugula Almond Pesto Pasta

Recipe by: Kelsey Perusse

Makes: 2-1/2 cups

Ingredients

• 5 ounces fresh Arugula
• 5 ounces fresh basil
• 2 garlic cloves, crushed
• 1 cup raw almonds
• Zest and juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 cup water or almond milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 9oz package Pasta, I prefer Jovial Gluten Free Egg Noodles

Directions

For Pesto

1. Place all ingredients in blender and blend until smooth. You may need extra water depending on the potency of basil and arugula.

*Pesto will last 5 days in the refrigerator or freeze for later use.

For Pesto Pasta

1. Prepare pasta according to package instructions.
2. Once pasta is cooked and still warm, drain off liquid and add about ½ cup of pesto to the pasta (enough to fully coat pasta).
3. Garnish with fresh basil and serve warm.