Farfalle With Arugual Pesto Recipes

FARFALLE WITH ARUGULA PESTO

Steps:

• In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
• Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth).
• Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
• In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
• Serve hot, topped with shaved or grated cheese.

FARFALLE WITH BROCCOLI PESTO

Steps:

• Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
• Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
• Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

ARUGULA PESTO

Steps:

• Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.