Farfalle with Almond-Arugula Pesto

More robust than a traditional Genovese pesto, this version has the additional advantage of being easy to make in the months when fresh basil is hard to come by and can be lacking in flavor. Because the toasted almonds are more assertive than pine nuts, I’ve substituted grated Pecorino for the usual Parmesan, making this a gutsy but still subtle combination. I like to pair it with a shaped pasta so the herbaceous, nutty sauce clings better, but by all means, use whatever you have on hand. T