A delicious pasta dish for your fall table!
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.
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.
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.
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.
Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.
Chop the prosciutto into manageable bite sized pieces.
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
Directions
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.
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.
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.
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.
Cook the farfalle according to the instructions on the box. Cook the peas according to the package instructions.
Chop the prosciutto into manageable bite sized pieces.
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.
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