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Farfalle with Arugula Pesto

James Carrier
Yield Makes 4 to 6 servings
Notes: This recipe makes extra arugula pesto; cover and chill up to 1 week (or freeze airtight up to 1 month). Use the leftover pesto for other pasta dishes, stir it into minestrone and other Italian soups, or use it in sandwiches or as a topping for pizza.


  • 8 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths
  • 12 ounces dried farfalle (bow tie) pasta
  • About 3/4 cup arugula pesto
  • 1/4 cup grated pecorino romano or parmesan cheese
  • 1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

Nutrition Information

  • calories 339
  • caloriesfromfat 32 %
  • protein 12 g
  • fat 12 g
  • satfat 2.4 g
  • carbohydrate 48 g
  • fiber 2.8 g
  • sodium 114 mg
  • cholesterol 5.6 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add beans and cook just until barely tender to bite, about 1 minute. With a skimmer or slotted spoon, remove from water and transfer to a colander; rinse under cold running water until cool.

  2. Bring water back to a boil. Add farfalle and cook until tender to bite, 14 to 16 minutes. Drain.

  3. In a large bowl, mix pasta, beans, and 3/4 cup pesto. If more sauce is desired, add up to 1/4 cup more pesto. Top with cheese and halved cherry tomatoes.