Farfallewitharugulapesto Recipes

FARFALLE, ARUGULA AND TOMATO SALAD

Farfalle, Arugula And Tomato Salad image

Provided by Molly O'Neill

Categories easy, quick, pastas, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 pound farfalle, cooked, drained and rinsed
3 cups stemmed and torn arugula
1/2 cup chopped fresh basil
2 large tomatoes, cut in 1/2-inch pieces
1 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste

Steps:

Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams

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In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/3 cup pasta cooking liquid.
Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times. With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
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In a food processor, combine the garlic, arugula, half the pine nuts and the oil and process until finely chopped.
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