Farfalle With Arugula Pesto Sauce Recipe

I absolutely love this recipe because it’s a vibrant, fresh twist on a classic Italian dish, with the peppery arugula and toasted pine nuts giving the pesto an irresistible depth of flavor. Plus, it’s super easy to make and perfect for impressing my friends at dinner parties or just treating myself to a cozy night in!

My Farfalle with Arugula Pesto Sauce has vibrant flavors. The peppery arugula creates a bold pesto, and it’s beautifully complemented by the nuttiness of pine nuts and the Parmesan.

A touch of garlic and a glug of extra virgin olive oil round things out. (The pesto is kind of fabulous.) But feel free to go ahead and chop the ingredients for the spring pesto if you’re all about the Pesto Primavera.

Whether you’re in the camp that says, “Yes, cherry tomatoes are necessary,” or the camp that says, “All I’ve got are sun-dried tomatoes,” I think you’ve got options that won’t disappoint.

Ingredients

Farfalle Pasta:
Rich in carbohydrates and excellent for energy; it provides texture to the dish.

Fresh Arugula:
Spicy greens packed with vitamins A, C, and K; rich in antioxidants.

Parmesan Cheese:
Contributes umami richness, is protein abundant, and is calcium good.

Pine Nuts:
The flavor is nutty, and they are rich in healthful fats and vitamin E; they make a superb complement to pesto.

Extra Virgin Olive Oil:
Fats that are good for the heart.

They add richness and smoothness to sauces.

Ingredient Quantities

• 12 ounces farfalle pasta
• 4 cups fresh arugula leaves, packed
• 1/2 cup freshly grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup cherry tomatoes, halved (optional for garnish)

Instructions

1. Take a substantial pot and fill it with salted water. Bring the water to a rolling boil, and then toss in the farfalle pasta. Let it do its thing and bubble away for about 11 minutes, or—better yet—until it reaches an alluring al dente texture. At this point, reserve some of the precious pasta water (1/2 cup). Tip the cooked pasta into a colander to drain, and then return the farfalle to the pot.

2. In a skillet devoid of moisture, brown the pine nuts in medium heat for a period of about 3-5 minutes. It should be noted, however, that one must closely observe the nuts during this process to prevent incineration. Once toasted, the nuts are to be taken off the heat.

3. In a kitchen appliance that can do such tasks as chopping, mixing, and puréeing, combine the food ingredients listed below. These ingredients happen to be part of a classic Italian sauce known as pesto, whose name means to pound or to crush in reference to the ancient method of making it with a mortar and pestle.

Pesto

1 cup packed fresh arugula (rocket)
1/2 cup grated or shredded Italian cheese, such as Parmesan or Pecorino Romano
1/3 cup toasted pine nuts
1 or 2 garlic cloves
Salt and freshly cracked pepper to taste
1/2 to 1 cup extra-virgin olive oil, to desired consistency

4. Slowly stream in the extra virgin olive oil with the food processor running until the pesto is smooth.

5. Include the lemon juice, and if using, season the pesto with salt, freshly ground black pepper, and red pepper flakes. Pulse again to combine.

6. In a big mixing bowl, combine the farfalle that has been cooked with the arugula pesto, making sure to get an even coating of sauce on the pasta. If the sauce seems too stiff, add some reserved pasta water, a tablespoon at a time, until the sauce and pasta are happily united.

7. Season to taste with extra salt, black pepper, or lemon juice as necessary.

8. Move the pasta to a serving bowl or platter.

9. If desired, add halved cherry tomatoes to the top of the dish. They will add color and flavor, in addition to the Greek yogurt already making this dish look and taste fantastic!

10. Immediately serve, with optional additional grated Parmesan on the side. Enjoy your Farfalle with Arugula Pesto!

Equipment Needed

1. Large pot
2. Skillet
3. Colander
4. Food processor
5. Measuring cups
6. Measuring spoons
7. Wooden spoon or spatula
8. Large mixing bowl
9. Serving bowl or platter
10. Chef’s knife
11. Cutting board

FAQ

• Q: Can I use a different type of pasta if I don’t have farfalle?You can use any short pasta, like penne or fusilli, in place of farfalle.
• Q: Is there a substitute for pine nuts in the pesto?A: You can absolutely substitute walnuts or almonds for pine nuts.
• Q: How long can I store the pesto sauce?A: You can keep the pesto in the fridge for about 3 days if you store it in an airtight container.
• Q: Can I make the pesto sauce in advance?A: Definitely, pesto is ideal for preparing in advance and can even be kept in the freezer for up to a month.
• Q: Is it possible to make this dish vegan?A: You can use a vegan substitute for Parmesan or nutritional yeast to make this a vegan dish.
• Q: What can I do if the pesto is too thick?A: Simply add a little more olive oil or a splash of pasta cooking water to achieve the consistency you want.
• Q: Do I have to include the red pepper flakes?A: No, you can skip the red pepper flakes if you’re not into spice. They can easily be left out, but I do suggest trying them at least once. They will give a nice kick to the soup. Trust me.

Substitutions and Variations

Pasta: If you don’t have farfalle, you can use any short pasta shape, such as penne or rotini.
Arugula: Use fresh basil or spinach instead for a milder pesto flavor.
Walnuts or almonds make a more budget-friendly substitute for pine nuts.
Lemon juice: Lime juice can be used in a pinch for a similar acidic quality.
Pecorino Romano or Grana Padano can be used in place of Parmesan cheese for a taste that is very similar to Parmesan.

Pro Tips

1. Toast the Pine Nuts Carefully To avoid burning the pine nuts while toasting, stir them constantly in the skillet. As soon as they are golden and fragrant, remove them from the pan immediately, as they can continue to cook from residual heat.

2. Adjust the Pesto’s Texture When making the pesto, start with 1/2 cup of olive oil and gradually add more until you achieve your desired consistency. If the pesto becomes too thick, you can thin it out with a bit of the reserved pasta water.

3. Enhance the Flavor with Lemon Taste the pesto before mixing it with the pasta. If it needs a bit more brightness, add an extra squeeze of lemon juice. This will enhance the flavors without overpowering the dish.

4. Use Reserved Pasta Water If the pasta and pesto mixture seems too dry, use the starchy reserved pasta water to loosen it up. This helps the sauce adhere better to the pasta and enhances the overall flavor.

5. Serve Fresh for Best Taste For optimal flavor, serve the dish immediately after combining the pasta and pesto. The freshness of the arugula pesto is a key element of the dish, and any leftovers can be stored in an airtight container for a day, but the vibrancy of the sauce may diminish.