Farfalle With Arugula Pesto

A new spin on Pesto, made with Arugula and Pine Nuts. This comes from Adriana's Italian Cooking.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  garlic cloves (chopped)
• 3 -4  cups arugula (about 2 bunches washed)
•  salt and fresh black pepper
• 1⁄4 teaspoon red pepper flakes
• 1⁄4 cup chicken broth
• 1⁄4 cup parmigiano
• 1⁄4 cup pine nuts
• 1⁄2 cup cherry tomatoes (halved)
• 1  lb farfalle pasta
• 1⁄4 cup parmigiano (for serving if desired)

Directions

1. In a food processor, combine garlic,arugula, half the pine nuts and olive oil; process until finely chopped.
2. Add the grated Parmigiano cheese, salt, pepper and red pepper flakes; pulse. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified. (You shouldn't need very much broth).
3. Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
4. In a pasta pot, combine hot pasta, arugula pesto, cherry tomaotes and remaining pinenuts, cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry.
5. Serve hot, topped with shaved or grated cheese.