Farfallewitharugulapesto Recipes

FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES

Farfalle With Pesto Sauce, String Beans and Potatoes image

Provided by Moira Hodgson

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cloves garlic, peeled and crushed
Sea salt
3 tablespoons pine nuts
1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 medium-sized potatoes, peeled and cut julienne style
1 pound farfalle (bowties)
1/2 pound string beans, trimmed

Steps:

With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES

Farfalle with Gorgonzola, Arugula and Cherry Tomatoes image

Provided by Mark Bittman

Categories easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 7

Ingredients

Salt and freshly ground black pepper
1 cup half-and-half, cream or milk
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle or other pasta
2 cups arugula trimmed of very thick stems, washed, dried and chopped
1 cup cherry or grape tomatoes, cut in half
Freshly grated Parmesan to taste, optional

Steps:

Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams

FARFALLE WITH SUN-DRIED TOMATOES AND ARUGULA

Farfalle with Sun-Dried Tomatoes and Arugula image

Categories Leafy Green Pasta Tomato Side Vegetarian Quick & Easy Dinner Lunch Arugula Summer Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

Ingredients

6 ounces farfalle (butterfly- or bow-tie-shaped pasta)
1/2 cup chopped drained oil-packed sun-dried tomatoes (about one 7-1/2-ounce jar)
1 tablespoon oil reserved
1 large garlic clove, chopped
2/3 cup dry white wine
4 cups coarsely chopped arugula (about 4 large bunches)
6 tablespoons grated Parmesan cheese

Steps:

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/4 cup cooking liquid.
Meanwhile, heat oil from tomatoes in heavy large skillet over medium-high heat. Add garlic and stir until fragrant, about 30 seconds. Add chopped tomatoes and white wine. Boil until wine is reduced slightly, about 3 minutes. Add arugula; toss until wilted, about 1 minute.
Add pasta and 4 tablespoons Parmesan cheese to sauce in skillet. Toss until well blended. Moisten pasta with reserved cooking liquid, if desired. Season pasta to taste with salt and pepper.
Transfer pasta to plates. Sprinkle with remaining cheese and serve.

FARFALLE, ARUGULA AND TOMATO SALAD

Farfalle, Arugula And Tomato Salad image

Provided by Molly O'Neill

Categories easy, quick, pastas, salads and dressings

Time 25m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 pound farfalle, cooked, drained and rinsed
3 cups stemmed and torn arugula
1/2 cup chopped fresh basil
2 large tomatoes, cut in 1/2-inch pieces
1 teaspoon grated lemon rind
3 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons salt
Freshly ground pepper to taste

Steps:

Put the farfalle in a large bowl. Add the arugula, basil, tomatoes, lemon rind, olive oil, lemon juice, salt and pepper. Toss until well combined.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 2 grams

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