Farfalle With Arugula Pesto

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

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.
3. Add chicken broth a few tablespoons at a time until sauce is thick and emulsified.
4. (You shouldn't need very much broth).
5. Cook pasta until it is al dente, drain, reserve a small amount of the pasta water.
6. 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.
7. Serve hot, topped with shaved or grated cheese.

extra virgin olive oil, garlic, arugula, salt, red pepper, chicken broth, parmigiano, nuts, cherry tomatoes, pasta, parmigiano

Taken from www.food.com/recipe/farfalle-with-arugula-pesto-455789 (may not work)