Farfalle With Arugula Pesto And Shrimp Recipes

FARFALLE WITH ARUGULA PESTO

Steps:

• In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
• 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).
• Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
• 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.
• Serve hot, topped with shaved or grated cheese.

FARFALLE WITH ARUGULA PESTO AND SHRIMP

Steps:

• Pesto Sauce: Remove tough stems from arugula.
• In a large bowl, toss together the arugula and parsley, set aside.
• Place pine nuts and garlic in food processor, process until combined.
• Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
• Process until combined.
• Pour mixture into a medium sized bowl.
• In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
• Process until combined.
• Remove mixture from processor and set aside.
• Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
• Return all the processed mixture to processor, and process again until everything is well combined.
• Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
• Cook pasta according to package directions.
• While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
• When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
• Garnish with additional grated cheese (to taste).

FARFALLE WITH SHRIMP AND ASPARAGUS

Steps:

• Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
• Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
• Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
• Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Steps:

• Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
• Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
• Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
• Transfer pasta to plates. Sprinkle with remaining cheese and serve.