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Farfalle with Arugula Pesto

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

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

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

Step 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

Servings 0

Amount Per Serving
Calories 339Calories from Fat 32
% Daily Value *
Total Fat 12g19%

Saturated Fat 2.4g12%
Cholesterol 5.6mg2%
Sodium 114mg5%
Total Carbohydrate 48g16%

Dietary Fiber 2.8g12%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.