FARFALLE WITH ARUGUAL PESTO

FARFALLE WITH ARUGUAL PESTO image

Categories Pasta

Yield 4 to 6 servings

Number Of Ingredients 5

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8 ounces yellow wax beans and/or green beans - I used frozen shelled Edamames
12 ounces dried farfalle 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

Steps:

1. 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 remove from water and transfer to a colander; rinse under cold running water until cool. 2. Bring water back to a boil. Add farfalle and cook until tender to bite, 10 to 16 minutes depending on the farfalle (I used 9 - 10 minutes for al dente). Drain 3. In a large bowl, mix pasta, beans and 3/4 cup pesto. Taste, and add more pesto if desired. Top with chees and havled cherry tomatoes. 4. I made it 5 hours ahead, chilled and served it as a cold summer pasta salad.