Ingredients
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1 (14 oz) box farfalle pasta
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1/2 cup olive oil
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1 tbsp minced garlic
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1 (1 oz) pkg basil
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1 cup pine nuts
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1 pint cherry tomatoes
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1 (24 oz) jar fire roasted red peppers
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1 (14 oz) can artichoke hearts
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1 (5 oz) pkg arugula
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1/4 cup grated Parmesan cheese
Steps
1
Prepare the pasta according to package directions, drain and rinse under cool running water.
2
Set olive oil, garlic and basil together in the bowl of a food processor and whiz to combine. Season with salt (in moderation) and pepper to taste.
3
Toast the pine nuts in a pan without oil or butter. Halve the cherry tomatoes. Slice the peppers into thin strips and quarter the artichoke hearts.
4
Toss the pasta with the homemade pesto, tomatoes, peppers, artichokes and pine nuts. Toss with arugula and Parmesan cheese just before serving.
