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Farfalle with Arugula Pesto





Yields
Makes 4 to 6 servings

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.

Farfalle with Arugula Pesto




James Carrier
 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
 1/4 cup grated pecorino romano or parmesan cheese
 1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved
Step 1
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.

Step 2
2

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

Step 3
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories339
% Daily Value *
Total Fat 12g16%

Saturated Fat 2.4g12%
Cholesterol 5.6mg2%
Sodium 114mg5%
Total Carbohydrate 48g18%

Dietary Fiber 2.8g10%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.