* 12 ounces dried farfalle (bow tie) pasta
* About 3/4 cup arugula pesto
* 1/2 cup grated pecorino romano or parmesan cheese
* 1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved
* In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add beans and cook just until barely tender to bite, about 1 minute. With a skimmer or slotted spoon, remove from water and transfer to a colander
* Bring water back to a boil. Add farfalle and cook until tender to bite, 14 to 16 minutes. Drain. Cook 1 minute less than it says to.
* In a large bowl, mix pasta, beans, and 3/4 cup pesto. If more sauce is desired, add up to 1/4 cup more pesto. Top with cheese and halved cherry tomatoes.
* Arugula Pesto 2 cloves garlic 3 large handfuls of arugula 6-8 walnuts. 1/2 cupParmesan cheese 1/4 cup extra virgin Olive oil
* In a food processor add and chop garlic first then add arugula and nuts and cheese. Then slowly drizzle in olive oil.
If you want you can also grill chicken 4 thighs or 2 breasts and top at the end.
It’s also excellent with dollops of ricotta cheese on top.
Arugula contains 1 gram of protein, 0.3 grams of fat, and 1.5 grams of carbohydrate (including 0.6 grams of fiber and 0.8 grams of sugar). Consuming 2 cups of arugula will provide 20 percent of vitamin A, over 50 percent of vitamin K, and 8 percent of vitamin C, folate, and calcium needs for the day.