Farfalle with Arugula Pesto

Farfalle with Arugula Pesto Recipe
James Carrier
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.

Yield:

Makes 4 to 6 servings

Recipe from

Sunset

Nutritional 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

Ingredients

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
1/4 cup grated pecorino romano or parmesan cheese
1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

Preparation

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.

Note:

August 2003
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