Farfalle with Arugula Pesto

6 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths

* 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.

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