Farfalle With Arugula Pesto

Name: Farfalle With Arugula Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 2 garlic cloves (chopped); 3 -4 cups arugula (about 2 bunches washed); salt and fresh black pepper; 1/4 teaspoon red pepper flakes; 1/4 cup chicken broth; 1/4 cup parmigiano; 1/4 cup pine nuts; 1/2 cup cherry tomatoes (halved); 1 lb farfalle pasta; 1/4 cup parmigiano (for serving if desired)

Submitted by BakinBaby

"A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

¹⁄₄ cup extra virgin olive oil
2 garlic cloves (chopped)
3 -4 cups arugula (about 2 bunches washed)
salt and fresh black pepper
¹⁄₄ teaspoon red pepper flakes
¹⁄₄ cup chicken broth
¹⁄₄ cup parmigiano
¹⁄₄ cup pine nuts
¹⁄₂ cup cherry tomatoes (halved)
1 lb farfalle pasta
¹⁄₄ cup parmigiano (for serving if desired)

directions

In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth).
Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
Serve hot, topped with shaved or grated cheese.

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Reviews

I made this pasta for my friend and I for dinner last night. Overall, we liked it. I used No Chicken Broth (vegetarian chicken broth substitute) for the small amount of broth needed and I did not end up requiring the reserved pasta water. I served with a salad. What I liked best about this recipe was how easy it was. I sliced the tomatoes and made the pesto before my friend came over, so all I had to do was boil the noodles and throw everything together. Made for Every Day is a Holiday June 2013

Dr. Jenny
Loved this version of the classic pesto, being a big fan of 'roka' (arugula), as it is known here. I also liked that this recipe used stock for some of the liquid instead of just oil. Fresh-tasting and easy to zap together in just a few minutes. Thanks. :-)

evelynathens

Tweaks

Loved this version of the classic pesto, being a big fan of 'roka' (arugula), as it is known here. I also liked that this recipe used stock for some of the liquid instead of just oil. Fresh-tasting and easy to zap together in just a few minutes. Thanks. :-)

evelynathens