Farfalle (Bow Tie Pasta) Salad with Arugula Pesto


MAKES: 4 to 6 servings

8 ounces yellow wax beans and/or green beans, rinsed
ends trimmed, and cut into 1-inch lengths

12 ounces dried farfalle (bow tie) pasta

About 3/4 cup arugula pesto

3 tablespoons grated pecorino romano or parmesan cheese

1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

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1. 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.

2. Bring water back to a boil. Add farfalle and cook until tender to bite, 10 to 12 minutes. Drain.

3. 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.


Arugula pesto.

NOTE: This recipe makes extra arugula pesto; cover and chill up to 1 week or freeze airtight up to 1 month.

In a food processor or blender, working in batches if necessary,

1 pound rinsed arugula leaves (about 10 lightly packed cups)

1/2 cup roasted and chopped pine nuts

1/2 cup grated pecorino romano or parmesan cheese

1/4 cup lemon juice

1/2 cup extra-virgin olive oil

2 teaspoons chopped garlic

1/4 teaspoon salt.

Combine the arugula, pine nuts, cheese, lemon juice and garlic in the food processor. Pulse motor a few times, just until mixture begins to come together. With motor running, slowly pour 1/2 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and fresh-ground pepper to taste. Makes about 3 cups.