Farfalle With Arugula Pesto And Tomatoes (Farfalle Con Pesto Di Arugula)
This delightful pasta recipe combines the peppery kick of arugula with the earthy flavor of walnuts and the sharpness of pecorino romano cheese. Tossed with cherry tomatoes and farfalle, this vibrant dish is bursting with fresh, aromatic goodness. Enjoy a taste of summer with this easy, yet impressive, meal.
— Constant Cookbook
Ingredients
- 6 oz. arugula, tough stems removed (about 4
- cups)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup walnuts
- 1 garlic clove
- 1/4 cup grated pecorino romano cheese, plus
- shaved cheese for garnish
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1 lb. farfalle
- 2 cups cherry tomatoes, halved, or chopped
- large tomatoes
Instructions
- In a food processor, combine the arugula, parsley, walnuts and garlic. Process using short rapid on-off pulses until the mixture is finely chopped, 15 to 20 times. Add the grated cheese, salt and pepper. With the machine running, gradually add the olive oil in a steady stream and process until smooth. Set aside.
- Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Salt generously and add the pasta. Cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta, reserving about 1/2 cup of the cooking water.
- Place the pasta in a large warmed serving bowl along with the pesto. Toss well, adding the reserved pasta water as needed to thin the sauce. Add the tomatoes and toss again. Garnish with the cheese shavings and serve immediately.
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