Farfallewitharugulapesto Recipes
FARFALLE, ARUGULA AND TOMATO SALAD
Provided by Molly O'Neill
Categories easy, quick, pastas, salads and dressings
Time 25m
Yield 8 servings
Number Of Ingredients 9
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.
- Heat a large skillet over medium-high heat. Add remaining oil to pan; swirl to coat. Add shrimp; cook 5 minutes or until golden, turning occasionally. Remove shrimp from pan with a slotted spoon. Add wine to pan; cook until mostly evaporated. Add basil mixture and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil.
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- In a food processor, combine the garlic, arugula, half the pine nuts and the oil and process until finely chopped.
- 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.)
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2005-07-07 Farfalle with Arugula Pesto ... Food & Drink
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3/5 (1)Estimated Reading Time 1 minServings 4-6Calories 339 per serving
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3/5 (1)Estimated Reading Time 1 minServings 4-6Calories 339 per serving
- 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.
- 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.
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