> 1 (14 oz) box farfalle pasta
> 1/2 cup olive oil
> 1 tbsp minced garlic
> 1 (1 oz) pkg basil
> 1 cup pine nuts
> 1 pint cherry tomatoes
> 1 (24 oz) jar fire roasted red peppers
> 1 (14 oz) can artichoke hearts
> 1 (5 oz) pkg arugula
> 1/4 cup grated Parmesan cheese
Prepare the pasta according to package directions, drain and rinse under cool running water.
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.
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.
Toss the pasta with the homemade pesto, tomatoes, peppers, artichokes and pine nuts. Toss with arugula and Parmesan cheese just before serving.