Skip to main content
Farfalle with Wilted Greens
Ingredients
-
Pesto:
-
2/3 cup macadamia nuts, lightly toasted
-
2 cloves garlic, minced
-
1/2 teaspoon salt
-
1/4 teaspoon ground black pepper
-
1 cup Italian parsley, coarse stems removed
-
1 cup fresh tarragon, coarse stems removed
-
1 tablespoon lemon juice
-
1 tablespoon lemon zest
-
3 tablespoons extra virgin olive oil
-
Pasta and Greens:
-
1 pound farfalle pasta or gluten free alternative
-
1 cup Swiss chard leaves, chopped
-
1 cup arugula leaves, chopped if large
-
6 cups baby spinach
-
8 tablespoons Pecorino cheese, shredded, optional
Preparation
-
Place nuts into a food processor fitted with the steel "S" blade; pulse to chop. With the machine running, add the
remaining pesto ingredients one at a time, except the olive oil, stopping the machine to scrape down the sides of the
bowl from time to time. When ingredients are quite well blended, slowly add the olive oil while the machine is
running. Transfer to a sealable container and refrigerate until ready to use.
-
Meanwhile, put a large pot of lightly salted water on to boil for the pasta. Cook pasta until al dente. Drain,
reserving 3 cups of the pasta water.
-
Toss drained pasta with the pesto, adding reserved pasta water as necessary to keep a moist consistency. Add
the Swiss chard, toss again, then add the arugula, followed by the spinach. You will need to add more of the
pasta water to help wilt the greens as you gently toss the pasta to blend all the ingredients. Taste and adjust
seasonings as desired and serve.
-
Top the pasta with Pecorino Romano cheese, if desired.
