Farfalle With Arugula Pesto Sauce
The combination of the green arugula pesto and red sweet cherry tomatoes in this recipe is very pretty to look at, as well as being a great contrast in flavors. This pasta has a great fresh, peppery taste which is why it is one of my favorite pasta dishes to make this year. This is a very easy, yet elegant pasta I have often made for guests. You could use basil, parsley or a combination of the two instead of the arugula as well
by Deborah Mele
1/4 Cup Olive Oil
2 Garlic Cloves – Finely Chopped
3-4 Cups Fresh, Washed Arugula, or about 2 Bunches
Salt & Pepper – To Taste
Dash of Red Pepper Flakes
1/4 Cup Chicken Broth
1/4 Cup Grated Parmesan Cheese
1/4 Cup Toasted Pine Nuts
1/2 Cups Ripe Cherry Tomatoes, Halved
1 Pound Bow Tie Pasta
Extra Grated Parmesan Cheese For Serving If Desired
In a food processor, combine the garlic, arugula, half the pine nuts and the oil and process until finely chopped. Add the grated Parmesan, salt, pepper and red pepper flakes if desired. Pulse. Adding just a few tablespoons at a time drizzle in the chicken broth until the sauce is thick and emulsified. You shouldn’t need too much of the broth.
Cook the pasta until it is al dente. Drain, reserving a small amount of the pasta water in a cup. In the pasta pot, combine the hot pasta, arugula sauce, the cherry tomatoes and the remaining pine nuts. 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 parmesan cheese if desired.