Yields4 ServingsPrep Time35 minsCook Time30 minsTotal Time1 hr 5 mins
1lbFarfalle Pasta
½lbProsciutto, thinly sliced (omit and add 1 tsp of salt if desired)
2ozPine Nuts
2ozFrozen Peas
½tspKosher Salt
1tspBlack Pepper
Pesto
2cupsPacked Arugula Leaves
2cupsPacked Spinach Leaves
1cupWalnuts, shelled
1cupFreshly Grated Parmesan Cheese
1Head of Garlic
2tspKosher Salt
1cupExtra Virgin Olive Oil
2tbspLemon Juice
Pesto
1
Preheat your oven to 400F. Peel the outer layers from the head of garlic, leaving the skins of the individual cloves on. Slice the top (1/4 of an inch to 1/2 an inch) off to expose the individual cloves.
2
Place the garlic on a pan, cut side up and drizzle with olive oil. Cover with aluminum foil and bake for 30 minutes. Remove the cloves from their skins.
3
In a food processor, add the roasted garlic, arugula leaves, spinach leaves, walnuts, Parmesan cheese, lemon juice and salt. Pulse a few times. Add the 1 Cup of Oil and process until desired texture is reached.
Assembly
4
In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, being careful not to burn them. Hold in a bowl.
5
Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.
6
Chop the prosciutto into manageable bite sized pieces.
7
In a bowl, place farfalle in a bowl. Season with kosher salt and black pepper. Toss with pesto. Add the pine nuts, peas and prosciutto. Top with Parmesan cheese. Serve hot.
Ingredients
1lbFarfalle Pasta
½lbProsciutto, thinly sliced (omit and add 1 tsp of salt if desired)
2ozPine Nuts
2ozFrozen Peas
½tspKosher Salt
1tspBlack Pepper
Pesto
2cupsPacked Arugula Leaves
2cupsPacked Spinach Leaves
1cupWalnuts, shelled
1cupFreshly Grated Parmesan Cheese
1Head of Garlic
2tspKosher Salt
1cupExtra Virgin Olive Oil
2tbspLemon Juice
Directions
Pesto
1
Preheat your oven to 400F. Peel the outer layers from the head of garlic, leaving the skins of the individual cloves on. Slice the top (1/4 of an inch to 1/2 an inch) off to expose the individual cloves.
2
Place the garlic on a pan, cut side up and drizzle with olive oil. Cover with aluminum foil and bake for 30 minutes. Remove the cloves from their skins.
3
In a food processor, add the roasted garlic, arugula leaves, spinach leaves, walnuts, Parmesan cheese, lemon juice and salt. Pulse a few times. Add the 1 Cup of Oil and process until desired texture is reached.
Assembly
4
In a dry pan over medium heat, toast the pine nuts for 3-4 minutes, being careful not to burn them. Hold in a bowl.
5
Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.
6
Chop the prosciutto into manageable bite sized pieces.
7
In a bowl, place farfalle in a bowl. Season with kosher salt and black pepper. Toss with pesto. Add the pine nuts, peas and prosciutto. Top with Parmesan cheese. Serve hot.
Notes
Farfalle with Spinach/Arugula Walnut Pesto, Prosciutto, Pine Nuts and Parmesan Cheese
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