Photo: Jennifer Causey; Styling: Lindsey Lower 
Yield
Serves 4 (serving size: 1 cup)

Arugula instills this pesto with a peppery bite that pairs beautifully with supple, slightly sweet shrimp.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

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

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Ratings & Reviews

Nice use of arugula

jspicest
June 21, 2017
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.

JWright's Review

Jot
September 21, 2014
It was good but next time I would grill the shrimp.

JillyBurke's Review

JWright
March 06, 2015
Came together beautifully. Lots of fresh flavor in the pesto.

JNBank's Review

LauryPflaum
November 06, 2014
Easy good recipe.

ms48910's Review

JillyBurke
November 02, 2014
I added extra garlic, toasted the pine nuts and reheated the pasta before serving. Delicious!

LauryPflaum's Review

ms48910
September 10, 2014
Quick and Easy, both the hubby and I loved it. Watch the salt content, between the shrimp, parmesean in the pesto and salt in the pasta, it can get overly salty if you aren't careful.

Spinach vs arugula

tpaccione
April 30, 2015
I made with baby spinach instead of arugula only because I picked that up by accident at the store. The recipe was still quite good and very easy to make!

This is good Mom!

Lisajane
January 06, 2016
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.