Submitted by: Nancy Ness

NOTES: This recipe makes extra arugula pesto; cover and chill up to 1 week (or freeze airtight up to 1 month). Use the leftover pesto for other pasta dishes, stir it into minestrone and other Italian soups, or use it in sandwiches or as a topping for pizza.

MAKES: 4 to 6 servings

8 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths

12 oz. Bow tie pasta (uncooked)

3/4 cup Arugula pesto (recipe below or can use store bought pesto)

1/4 cup grated Parmesan cheese

1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil; add beans and cook just until barely tender to bite, about 1 minute. With a skimmer or slotted spoon, remove from water and transfer to a colander; rinse under cold running water until cool.

Bring water back to a boil. Add pasta and cook according to directions on package. Drain.

1 lb. Arugula leaves

1/2 cup Parmesan cheese

1/4 cup lemon juice

1/2 cup extra-virgin olive oil (used in ¼ cup increments)

1 1/2 teaspoon chopped garlic

1/4 tsp. Salt

Additional salt and pepper to taste

Spread chopped walnuts in a baking pan; bake in a 350° oven until golden, about 6 to 8 minutes. Let cool slightly.

In a food processor or blender, working in batches if necessary, combine arugula leaves (about 10 lightly packed cups), the toasted walnuts, Parmesan cheese, lemon juice, 1/4 cup extra-virgin olive oil, chopped garlic, and 1/4 tsp. salt. 

Pulse motor a few times, just until mixture begins to come together.  With motor running, slowly pour 1/4 cup more extra-virgin olive oil through feed tube or top of blender and whirl until mixture is smooth. Add more salt and pepper to taste.

Makes about 2 1/2 cups.