Photo: Markus Spiske
Farfalle with Arugula Pesto and Tomatoes (Farfalle con Pesto di Arugula)
12 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
503
Calories
18g
Protein
36g
Fat
33g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cherry | 1 cup (138g) | 87 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 oz. arugula, tough stems removed (about 4
- cups)
- 1/4 cup fresh flat-leaf parsley leaves
- 1/4 cup walnuts
- 1 garlic clove
- 1/4 cup grated pecorino romano cheese, plus
- shaved cheese for garnish
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 1 lb. farfalle
- 2 cups cherry tomatoes, halved, or chopped
- large tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes