Farfalle with Arugula Pesto

Farfalle with Arugula Pesto
Photo by James Carrier

Ingredients

  • 12 ounces dried farfalle (bow tie) pasta
  • ½ cup yellow and red cherry tomatoes, stemmed, rinsed, and halved
  • 8 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths
  • ¼ cup grated pecorino romano or parmesan cheese
  • ½ cup yellow and red cherry tomatoes, stemmed, rinsed, and halved
  • About ¾ cup arugula pesto
  • 12 ounces dried farfalle (bow tie) pasta
  • + 3 more ingredients
    • 8 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths
    • About ¾ cup arugula pesto
    • ¼ cup grated pecorino romano or parmesan cheese

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. 2. Bring water back to a boil. A...

View full recipe at My Recipes

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