Fabulous Freelancer Foodie Recipe: Arugula Farfalle

Try this Arugula Farfalle recipe if you’re looking for pasta that’s quick to prepare, tastes great on its own, yet can also pair well with poultry, fish, or meat!

Note: This is a variation of a recipe by a chef named Alfred Portale, which appeared in the August 18, 2014 issue of People.


  • 1 lb. of Italian bow-tie pasta (known as “farfalle”)
  • ¼ lb. of unsalted butter at room temperature
  • 1 ½ cups of loosely packed baby arugula
  • 1 ½ cups of fava beans or cooked peas
  • ¾ cup of Parmigiano Reggiano cheese, plus more for serving
  • 3 tablespoons of finely chopped basil leaves
  • 4 ripe plum tomatoes that have been peeled, diced, and seeded
  • 3 tablespoons of finely minced chives
  • Coarse salt
  • Freshly ground white pepper


  1. Cook the farfalle in a pot of boiling, salted water for about 8 minutes until it’s al dente.
  2. Drain the farfalle, and put 1 cup of the boiling, salted water to one side.
  3. Transfer the farfalle to a serving bowl.
  4. Add the butter, fava beans (or peas), arugula, tomatoes, and cheese.
  5. Mixing/tossing the ingredients frequently, gradually add in the reserved boiling, salted water until it all reaches a creamy, rich consistency.
  6. Add the basil and chives, and mix it all together one final time.
  7. Season the entire pasta mixture with the salt and pepper to taste.

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