Step 1

Cook pasta according to directions on the package.

Step 2

Make the pesto. In a food processor, place garlic, and almonds. Pulse 4-5 times. Add basil, arugula and pulse a few more times. Add oil, lemon, salt and pepper. Process until combined, but not too smooth, a little texture is good here.

Step 3

Toss with drained warm pasta.

Step 4

Garnish with: mini heirloom tomatoes ( sliced in half), grated romano cheese ( optional) and a little lemon zest, fresh arugula leaves.