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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	2		chopped	-	-	-	-
arugula	3 -4	cups	washed	0.0	0.0	0.0	0.0
black pepper				-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
parmigiano	1/4	cup		-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
cherry tomato	1/2	cup		-	-	-	-
farfalle pasta	1			-	-	-	-
parmigiano	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.