Farfalle With Arugula Pesto Recipes

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.

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.

Steps:

• Pesto Sauce: Remove tough stems from arugula.
• In a large bowl, toss together the arugula and parsley, set aside.
• Place pine nuts and garlic in food processor, process until combined.
• Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
• Process until combined.
• Pour mixture into a medium sized bowl.
• In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
• Process until combined.
• Remove mixture from processor and set aside.
• Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
• Return all the processed mixture to processor, and process again until everything is well combined.
• Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
• Cook pasta according to package directions.
• While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
• When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
• Garnish with additional grated cheese (to taste).

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.