Bacon, Zucchini And Arugula Pesto Rigatoni

• 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

1. 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.
2. 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.
3. Toss pasta with pesto, zucchini and bacon. Garnish with additional arugula leaves, if desired.

rigatoni pasta, zucchini, olive oil, arugula, parmesan cheese, almonds, garlic, bacon

Taken from recipes-plus.com/api/v2.0/recipes/20829 (may not work)