Farfalle with Arugula Pesto

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
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Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 32%
  • Protein: 12g
  • Fat: 12g
  • Saturated fat: 2.4g
  • Carbohydrate: 48g
  • Fiber: 2.8g
  • Sodium: 114mg
  • Cholesterol: 5.6mg

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
  • 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

Preparation

  1. 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. 2. Bring water back to a boil. Add farfalle and cook until tender to bite, 14 to 16 minutes. Drain.
  3. 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.
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