Tricolor farfalle with rocket and walnut pesto

Farfalle tricolore al pesto di rucola e noci

A simple, fresh and flavourful dish, perfect for those who love authenticity and creativity in the kitchen. This PastaYourWay recipe prepared by Alessio combines the strong taste of rocket, the creaminess of walnuts and the scent of Taggiasca olives, for a dressing that enhances the Arrighi tricolour farfalle. Ideal for a quick but refined lunch, or to amaze guests with a dish with a balanced and satisfying flavour.

Ingredients

(4 people)

For the rocket and walnut pesto:

100 g fresh rocket
4 shelled walnuts
½ clove garlic
1 pinch salt
40 g Parmigiano Reggiano DOP aged 40 months, grated
2 level tablespoons extra virgin olive oil from Taggiasca olives
For the pasta:

320 g Arrighi tricolor farfalle
Water and coarse salt to taste
To garnish:

Freshly ground black pepper to taste
Grated Grana to taste

Preparation

Prepare the rocket and walnut pesto:
In a blender or food processor, add the rocket, shelled walnuts, garlic, a pinch of salt and grated Parmesan. Blend everything together, gradually adding the extra virgin olive oil to obtain a smooth and velvety cream. Set aside.

Cook the pasta:
Bring plenty of salted water to the boil and cook the Arrighi tricolor farfalle following the times indicated on the package. Drain them al dente, keeping a ladle of cooking water.

Stir the pasta:
Transfer the drained pasta to a pan off the heat. Add the rocket and walnut pesto and mix gently. If necessary, add a little cooking water to obtain a creamier consistency.

Serve:
Plate the tricolor farfalle and complete each portion with a grind of freshly ground black pepper and a sprinkling of grated Parmesan.