Ingredients 4 Servings
- 1 box Barilla® Chickpea Spaghetti
- 1 clove garlic
- 2 cups arugula, packed
- 12 basil leaves
- 2/3 cup Parmigiano-Reggiano cheese, grated
- ½ cup sliced almonds
- 5 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Bring a large pot of water to a boil; cook pasta according to package directions reserving ½-cup pasta cooking water.
Meanwhile, in a food processor add cheese, garlic, basil, arugula, salt, pepper, and process until greens are finely chopped, add oil and pulse a few times. Place in a large bowl and dilute with ½-cup pasta cooking water.
In a nonstick skillet sauté almonds until lightly golden, set aside.
Drain pasta and toss with pesto in the bowl. Top with toasted almonds and serve.