Bacon, Zucchini And Arugula Pesto Rigatoni - cooking recipe

Ingredients

14 oz rigatoni pasta
3 small zucchini, thinly sliced lengthwise
1/2 cup plus 1 tbsp olive oil
3 oz arugula leaves
1/4 cup grated Parmesan cheese
1/4 cup slivered almonds
2 None garlic cloves, crushed
3 slices bacon, cooked and crumbled

Preparation

Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain well. Return to pan. Brush zucchini slices with 1 tbsp of the oil. Grill in a stovetop grill pan or on the grill until charred.
Meanwhile for the arugula pesto, process arugula, remaining 1/2 cup olive oil, cheese, almonds and garlic in a food processor until smooth. Season to taste.
Toss pasta with pesto, zucchini and bacon. Garnish with additional arugula leaves, if desired.