Farfalle with Arugula Pesto and Shrimp Recipe

Name: Farfalle with Arugula Pesto and Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb cleaned arugula; 2 cups loosley packed Italian parsley; ½ cup toasted pine nuts; 6 cloves garlic, peeled; 2 cups olive oil; 8 ounces grated fresh parmigiano-reggiano cheese (plus extra cheese for garnishing); 1 tablespoon salt; 2 teaspoons finely shredded lemons, rind of; 1 ½ teaspoons ground black pepper; 1 lb farfalle pasta (bow tie shaped pasta); 1 lb precooked shrimp

Servings: persons

1 lb cleaned arugula
2 cups loosley packed Italian parsley
½ cup toasted pine nuts
6 cloves garlic, peeled
2 cups olive oil
8 ounces grated fresh parmigiano-reggiano cheese (plus extra cheese for garnishing)
1 tablespoon salt
2 teaspoons finely shredded lemons, rind of
1 ½ teaspoons ground black pepper
1 lb farfalle pasta (bow tie shaped pasta)
1 lb precooked shrimp

1
Pesto Sauce: Remove tough stems from arugula.
2
In a large bowl, toss together the arugula and parsley, set aside.
3
Place pine nuts and garlic in food processor, process until combined.
4
Add olive oil, 2 cups cheese, salt, lemon peel and pepper to garlic mixture.
5
Process until combined.
6
Pour mixture into a medium sized bowl.
7
In the same processor bowl, add about 1/4 of the greens and 1/4 of the cheese mixture.
8
Process until combined.
9
Remove mixture from processor and set aside.
10
Repeat the steps# 7, 8 and 9 three more times, until all greens & cheese mixture have been processed.
11
Return all the processed mixture to processor, and process again until everything is well combined.
12
Makes 4 cups of pesto sauce, which can be stored (covered) in the refrigerator for about 1 week.
13
Cook pasta according to package directions.
14
While pasta is cooking, warm 2 cups of the pesto sauce, and warm the cooked shrimp.
15
When pasta is cooked, drain well and toss with the warmed shrimp and pesto sauce.
16
Garnish with additional grated cheese (to taste).

2075

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb cleaned arugula, 2 cups loosley packed Italian parsley, ½ cup toasted pine nuts, 6 cloves garlic, peeled, and more.

Yes, Farfalle with Arugula Pesto and Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Farfalle with Arugula Pesto and Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions