Farfalle with Arugula Pesto
Source of Recipe
Sunset Magazine
Recipe Introduction
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.
List of 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 (recipe follows)
1/4 cup grated pecorino romano or parmesan cheese
1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved
Recipe
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.
Per serving: 339 cal., 32% (108 cal.) from fat; 12 g protein; 12 g fat (2.4 g sat.); 48 g carbo (2.8 g fiber); 114 mg sodium; 5.6 mg chol.
Arugula Pesto----
Spread 3/4 cup chopped walnuts in a baking pan; bake in a
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