aka...farfalle with arugula pesto and tomatoes... :)
Today being the first thursday of the month is the recipe box swap over at Randi's blog, and the theme happened to be pasta...so being that one of my goals for the year, as seen on a previous post, was to learn to cook more authentic italian meals... I decided to cook this delicious meal. I got the recipe from a Williams-Sonoma Italian cookbook and it is super yummy, super easy and super fresh! In fact the only thing that is actually cooked is the noodles.
6 oz. arugula, tough stems removed
1/4 cup italian parsley leaves
1/4 cup walnuts
1 clove garlic
1/4 cup grated romano cheese, plus shaved cheese for garnish
salt and pepper to taste
1/3 cup extra virgin olive oil
1 lb. farfalle (bow tie pasta noodles)
2 cups cherry tomatoes, halved
In a food processor or blender combine arugula, parsley, walnuts, and garlic. Blend until finely chopped. Add the cheese, salt, and pepper. With the machine running gradually add the olive oil in a steady stream until smooth.
Meanwhile, bring a large pot of water to boil. Add the farfalle and salt to taste and cook stirring frequently. Drain the pasta and place in large serving pasta bowl with the pesto. Toss well, and then add in halved cherry tomatoes and toss again. Garnish with grated cheese and serve immediately. Enjoy!