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 just the side dish you are searching for. This recipe serves 6. One portion of this dish contains around 11g of protein, 14g of fat, and a total of 362 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of farfalle pasta, cherry tomatoes, arugula pesto, and a handful of other ingredients are all it takes to make this recipe so delicious. 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