Preparation

1. The arugula pesto in this recipe should make 4 servings. Wash the arugula and dry it thoroughly. Chop roughly and transfer to a food chopper (food processor) or blender. We also add olive oil, lemon juice, ground, roasted almonds, parmesan cheese, salt and pepper and start chopping to a smooth pesto. However, it should not be too smooth so that small grains of each ingredient are visible.
2. Cook the macaroni as advised on the packaging. Add the arugula pesto and freshly cooked pasta to the bowl. Mix thoroughly with a little of the pasta cooking water. Portion the pasta and transfer to plates. Sprinkle with grated pangrattato bread.