Farfalle With Arugula Pesto |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking. 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:
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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