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Farfalle With Arugula Pesto

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“A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
  2. 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).
  3. Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
  4. 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.
  5. Serve hot, topped with shaved or grated cheese.

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