Farfalle with Pesto

Serves 4

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.

  1. 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.
  2. Bring water back to a boil. Add farfalle pasta and cook according to directions. Drain.
  3. 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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