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Farfalle Pasta with Arugula Pesto

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  • Prep 5 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
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Pesto has been my daughter's favorite dish since she was a little girl. I would make it quite often and with many variations so she wouldn't get tired, although honestly, her favorite was the classic pesto made with basil. One of my favorite flavors is the taste of arugula, easy to find during spring, and perfect for making a delicious pesto. This time I made it with walnuts but I've also prepared it with pecans, pistachios, pine nuts, sunflower seeds, and cashews. Each of these nuts or seeds add a different and unique taste, unlike any other kind of pesto you can buy at the store. Since this is a raw sauce, I recommend the use of high quality ingredients. Fresh garlic, a good olive oil, freshly grated cheese, and fresh tender herbs. You probably know that pesto can be added to many more dishes. I love to add it to freshly cooked rice. I also like to add it to cherry tomatoes for a nice little snack or on toast in place of butter. A spoonful goes great with minestrone or tomato soup. And it can also be a great way to season steaks or fish. When I have a good amount of herbs that I don't want to go to waste, I make a large batch of pesto and I freeze it in ice cube trays. This way I can use it as I go and I can save time in the kitchen. I add the garlic and cheese right when I'm about to use it. The arugula leaves should be completely dry before making the pesto otherwise the sauce can turn out runny. What are you waiting for? Get cooking! The world of pesto is here to surprise you, and this arugula version will wow you with its delicious flavor.
Morena Cuadra
Updated Sep 29, 2015
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Ingredients

  • 1 box farfalle pasta
  • Salt, to taste
  • 1 garlic clove, peeled
  • 1/4 cup walnuts
  • 2 cups chopped arugula
  • 1/2 cup olive oil
  • 1 teaspoon lemon juice
  • 1/2 cup grated parmesan cheese
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, cut in half

Directions

  •  
    1
    Cook pasta in pot with boiling salt water until al dente.
  •  
    2
    Process garlic and walnuts in food processor. Add arugula, salt and pepper, and continue processing until everything is chopped and combined. Add olive oil in a fine stream. Add lemon juice and 1/3 cup of grated parmesan cheese.
  •  
    3
    When pasta is cooked, drain and save 1/2 cup of its water.
  •  
    4
    Combine pasta with half of the pesto mixture, adding a little bit of water to loosen up the sauce. Top with cherry tomatoes and serve immediately.

Expert Tips

  • tip 1
    Use pine nuts or almonds instead of walnuts.
  • tip 2
    Add a few pieces of goat cheese to the pasta.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pesto has been my daughter's favorite dish since she was a little girl. I would make it quite often and with many variations so she wouldn't get tired, although honestly, her favorite was the classic pesto made with basil. One of my favorite flavors is the taste of arugula, easy to find during spring, and perfect for making a delicious pesto. This time I made it with walnuts but I've also prepared it with pecans, pistachios, pine nuts, sunflower seeds, and cashews. Each of these nuts or seeds add a different and unique taste, unlike any other kind of pesto you can buy at the store. Since this is a raw sauce, I recommend the use of high quality ingredients. Fresh garlic, a good olive oil, freshly grated cheese, and fresh tender herbs. You probably know that pesto can be added to many more dishes. I love to add it to freshly cooked rice. I also like to add it to cherry tomatoes for a nice little snack or on toast in place of butter. A spoonful goes great with minestrone or tomato soup. And it can also be a great way to season steaks or fish. When I have a good amount of herbs that I don't want to go to waste, I make a large batch of pesto and I freeze it in ice cube trays. This way I can use it as I go and I can save time in the kitchen. I add the garlic and cheese right when I'm about to use it. The arugula leaves should be completely dry before making the pesto otherwise the sauce can turn out runny. What are you waiting for? Get cooking! The world of pesto is here to surprise you, and this arugula version will wow you with its delicious flavor.
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