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