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- Farfalle
with Arugula Pesto Sauce
- (Farfalle con Pesto Arugula)
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- Ingredients:
1/4 cup extra virgin olive oil
2 garlic cloves, finely chopped
3-4 cups fresh, washed arugula, or about 2 bunches
Salt & pepper, to taste
Dash of red pepper flakes
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts
1/2 cups ripe cherry tomatoes, halved
1 pound farfalle (bow tie) pasta
Extra grated Parmesan cheese for serving if desired
Directions:
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In a food processor, combine the garlic, arugula, half the pine nuts and the olive oil and process until finely chopped.
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- Add the grated Parmesan cheese, salt, pepper and red pepper flakes if desired. Pulse.
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- Adding just a few tablespoons at a time drizzle in the chicken broth until the sauce is thick and emulsified. You shouldn't need too much of the broth.
Cook the pasta until it is 'al dente'. Drain, reserving a small amount of the pasta water in a cup.
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- In the pasta pot, combine the hot pasta, arugula sauce, the cherry tomatoes and the remaining pine nuts.
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- Cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
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- Serve hot, topped with shaved or grated parmesan cheese if desired.
That's it!
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