Farfalle With Arugula Pesto

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil
• 2 garlic cloves (chopped)
• 3 -4 cups arugula (about 2 bunches washed)
• salt and fresh black pepper
• 1/4 teaspoon red pepper flakes
• 1/4 cup chicken broth
• 1/4 cup parmigiano
• 1/4 cup pine nuts
• 1/2 cup cherry tomatoes (halved)
• 1 lb farfalle pasta
• 1/4 cup parmigiano (for serving if desired)

Recipe

• 1 in a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
• 2 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).
• 3 cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
• 4 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.
• 5 serve hot, topped with shaved or grated cheese.