Pasta with Arugula Almond Pesto & Cherry Tomatoes

"Everything you see, I owe to spaghetti."
- Sophia Loren

The BF and I don't have pasta very often. When we do it's usually a celebration of some kind. [Ed. note: Why oh why can't it be a day ending in "y?"] Last time I made this dish was for my dear honorary niece and her BF, who were moving out of the state for a job opportunity.

Don't know about you, but every time I eat spaghetti I think of Louis Prima singing "Angelina" or "Just a Gigolo," or that scene from Lady and the Tramp wafts across my brain. Not sure what the BF is seeing when he looks across at me eating my bowl of spaghetti [Ed. note: It's not David Lee Roth's version of "Just A Gigolo," I'll tell you what"], but my noggin is loudly vibrating with various songs and images.

This pesto is not your traditional pesto. It's made with smoked almonds and arugula. Smoked almonds, folks. They bring this pesto to a whole other level.

Bonus: make this a vegan option and simply don't add the cheese.

Summer in your mouth.

PS: in case you missed them, one year ago:
www.moveablefeast.me/blog/one-bite-cheesecake-stuffed-chocolate-dipped-strawberries
www.moveablefeast.me/blog/grilled-romaine-and-corn-salad-with-pickled-cherries-and-shallots

Adapted from: Feasting at Home
Number of servings: 4

Ingredients

• 16 ounces bucatini pasta (spaghetti also works)
• ½ cup smoked salted almonds
• 4 cloves garlic
• 2 cups basil leaves
• 2 cups arugula
• 1 cup oil
• 1 teaspoon salt (see notes)
• ½ teaspoon fresh cracked pepper
• 1 tablespoon plus 1 teaspoon lemon juice 
• Lemon zest (from regular or Meyer lemon)
• Cherry tomatoes, grated romano or parmesan cheese (for garnish)

Directions

1. Cook pasta according to directions on package.
2. Make the pesto.
3. In a food processor, place garlic and almonds. Pulse 4-5 times.
4. Add basil and arugula. Pulse a few more times.
5. Add oil, lemon, salt and pepper.
6. Process until combined, but not too smooth. A little grain is good.
7. Toss with drained pasta.
8. Garnish with cherry tomatoes (sliced in half), grated romano or parmesan cheese (optional) and a lemon zest.

NOTE: The pesto will taste salty and slightly bitter on its own, but don’t worry. Once it mixes with the bucatini, the pasta will soak up some of the salt and it will all balance out.