Farfalle Pasta with Arugula


Prep time30 minutes
Cooking time
Total time30 minutes


Hearth bread or focaccia and a green salad are the perfect complement to this classic pasta dish. Substitute pine nuts for walnuts, green olives for Kalamata or spinach for arugula, if desired.


12 ounces
pasta, farfalle (bowtie)
4 tablespoons
butter (divided)
4 tablespoons
garlic (minced)
1/4 cup
tomato, sun-dried
1/2 cup
walnuts (chopped)
5 ounces
1/4 cup
olives, kalamata (pitted and chopped)
1 cup
beans, great northern (drained and rinsed if using canned)
lemon (zest and juice)
salt (to taste)
black pepper, ground (to taste)
2 ounces
cheese, asiago (shredded)


Bring a large pot of salted water to a boil and cook the noodles until al dente, about 8 minutes. Remove from heat, drain and set aside. Heat 2 tablespoons of butter over medium heat in a large pot. Sauté the garlic for 1 minute and add the cooked pasta, sun-dried tomatoes and walnuts and sauté for another 1 to 2 minutes. Add the arugula and wilt for a few minutes, then add the olives, beans, lemon zest and juice and the remaining butter and stir well. Remove from heat and season with salt and black pepper. Stir in the Asiago cheese and serve.


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