Farfalle with Arugula Pesto

Name: Farfalle with Arugula Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams dried farfalle (bow tie) pasta; 59 milliliters grated pecorino romano or parmesan cheese; 177 milliliters About arugula pesto; 118 milliliters yellow and red cherry tomatoes, stemmed, rinsed, and halved; 227 grams yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths

Farfalle with Arugula Pesto might be a good recipe to expand your side dish recipe box. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 14g of fat, and a total of 362 calories. If you have farfalle pasta, wax beans and/or beans, cherry tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Beans

Water

Equipment you will use

Slotted Spoon

Colander

Skimmer

Frying Pan

Bring water back to a boil.

Ingredients you will need

Water

Add farfalle and cook until tender to bite, 14 to 16 minutes.

Ingredients you will need

Farfalle

Drain.

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.

Ingredients you will need

Cherry Tomato