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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

339 calories; calories from fat 32%; protein 12g; fat 12g; saturated fat 2.4g; carbohydrates 48g; fiber 2.8g; sodium 114mg; cholesterol 5.6mg.
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