Ingredients
2 cloves garlic, minced (I used the organic jarred kind)
1 cup almonds
1 cup arugala, packed
1/2 cup fresh basil leaves
1/3 cup grated parmesan cheese
1/4 cup EVOO
1 pound spaghetti noodles
1/3 cup mascarpone
salt and pepper to taste
Place almonds, arugala, basil, parmesan and almond oil in a food processor and pulse until mixture is a course paste. Transfer to bowl and refrigerate until ready.
Cook spaghetti according to directions on box.
Off heat, combine pesto with cooked spaghetti. Add mascarpone then return to heat and cook for two minutes while making sure spaghetti is coated. Season with salt and pepper.
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