Barilla Whole-Grain Penne with Arugula Pesto
Pesto is one of those amazing condiments in cooking because of the diverse amount of ingredients you can use to make it. Chef Lorenzo Boni of Barilla uses arugula instead of basil in this recipe to give the pesto a sharp bite. A subtle marinara sauce paired with the pesto and whole-grain pasta make these recipe flavorful and good for you, too.
- 1 Pound whole-grain penne, preferably Barilla
- Half a 26-ounce jar of marinara sauce, preferably Barilla
- 1 clove garlic
- 1/4 Cup almonds
- 1/4 Cup Parmigiano-Reggiano cheese, grated, plus more for serving
- 3 Cups arugula
- 1/2 Cup plus 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
Cook the pasta according to package instructions in a large pot of boiling, salted water. In a small skillet, heat the marinara sauce. Meanwhile, in a blender, add the garlic, almonds, grated Parmigiano-Reggiano cheese, and arugula; pulse for 10 seconds. Slowly drizzle in the olive oil and season with salt and pepper. Pour the pesto into a large bowl. Drain the pasta, reserving ½ cup of the cooking liquid.
Add the cooking liquid to the pesto. Add the pasta and stir to combine. To serve, place a small amount of the hot sauce at the bottom of a bowl, top with a scoop of pasta, and garnish with shredded Parmigiano-Reggiano cheese.