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Under 30 Minutes

Penne Rigate with Arugula-Almond Pesto

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Johnny Miller

Source: Martha Stewart Living, March 2015


  • 5 ounces baby arugula, some leaves reserved for garnish
  • 3 tablespoons blanched almonds, toasted and chopped (2 ounces)
  • 1 small clove garlic, chopped
  • 3 tablespoons fresh lemon juice
  • 1/4 cup grated Parmesan (1 ounce)
  • Coarse salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound penne rigate


  1. Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

  2. Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately.

Reviews Add a comment

  • Delracman2002
    4 APR, 2015
    Good afternoon Martha. I love your name. I could say it all day. Martha. Martha. Martha. Martha. You are such a big inspiration, Martha. You sure know how to be a Martha! I have a question for you, Martha. 1) What are your thoughts on confetti and toothpaste, Martha? 2) Do you like ML, Martha? 3) Do you like being vomited into poopy porta potties, Martha? MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA MARTHA Martha is love, Martha is life. :) I WANT TO MARRY MARTHA!!!
  • MS12308588
    7 MAR, 2015
    Great versatile recipe. We used spinach because my kids don't like arugula and we bumped up and added a few extras. Thanks, great recipe.