In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov
I enjoyed this pesto very much. I am allergic to parmesan (and other hard, aged white cheeses), so substituted it with Monterey jack cheese. I doubled the garlic as one of the reviewers said and WOW, that was too much garlic. Maybe I have turbo-charged garlic. All in all, this is a good use of arugula. It's not bad as leftovers, either.
That's what my kids said after tasting this. I will admit I doubled the farfalle pasta (in what universe does 1 cup equal 4 servings). Just added double the pasta water to the pesto and it was all good. I also substituted fake crab for the shrimp because we just happen to like it better.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.