Butterfly Pasta w Arugula & Walnut Pesto
2 cups arugula
1/2 cup parsley leaves
2 garlic cloves, rough chopped
1/2 cup walnuts
1/2 cup olive oil
salt & pepper to taste
1 lb. farfalle pasta (butterflies) or any shape pasta
1 medium tomato cut into small cubes
½ cup grated parmigiano or pecorino
Make the pesto: Combine the arugula, parsley, garlic, and nuts in a food processor. Pulse until it's finely chopped. Drizzle in the olive oil and process until the mixture is a smooth paste. Put the mix-ture in a large mixing bowl. Season with salt and pepper.
Boil the pasta: Bring 4 quarts of water to a boil. Salt water. Add pasta and bring back to a boil. Cook, stirring from time to time, until cooked, preferably al dente. Before draining add a little pasta water to the pesto to loosen paste to a sauce. Drain pasta. Add to sauce and gently coat. Stir in tomato. Serve with a dusting of grated cheese.