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.

Executive Producer

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