Farfalle with Pesto
This delicious vegetable and pasta meal can be made with almost any kind of pesto. We offer our recipes for Basil and Arugula (Rocket) Pesto.
8 oz/400 g yellow wax beans and/or green beans, trimmed and cut in 1-inch/2.5 cm lengths.
12 oz/300 g Farfalle pasta
¾ cup Basil or Arugula (Rocket) Pesto, to taste
¼ cup grated Pecorino Romano or Parmigiana Reggiano cheese
½ cup yellow and red cherry tomatoes, stemmed, rinsed and cut in quarters.
- Bring your pasta water to a boil (use a 6-quart pot with at least 4 quarts of water). Add the beans and cook until just tender, about 1 minute. Remove beans from water with a skimmer or slotted spoon. Rinse with cold water until cool and set aside.
- Bring water back to a boil. Add farfalle pasta and cook according to directions. Drain.
- In a large bowl, mix pasta, beans and pesto. Add more pesto if desired. Top with cheese and the tomatoes and serve.
Source: "Sunset Magazine", August 2003
Copyright © 2001-2012 by The Still Waters Group
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