This delicious scratch made pesto recipe uses fresh basil, grated savory parmesan cheese, leafy arugula, garlic, and extra virgin olive oil. These ingredients are then pulsed in a blender or food processor, and combined with reserved pasta water. Thinly sliced almonds are toasted until golden, tossed with the pesto, and added to Barilla chickpea spaghetti pasta.
In hot pan, thinly sliced garlic is sautéed and lightly browned in extra virgin olive oil. Tomatoes are then added to the garlic oil along with a pinch of sea salt and freshly cracked black pepper. A bit of Pasta water is added to the tomato sauce finishing the sauce, and allowing it to cling to the chickpea spaghetti pasta. The dish is topped with freshly torn basil and Parmigiano-Reggiano cheese.