Farfalle With Arugula Pesto Sauce

The combination of the green arugula pesto and red sweet cherry tomatoes in this recipe is very pretty to look at, as well as being a great contrast in flavors.

Serves 4

This pasta has a great fresh, peppery taste making it a favorite pasta dishes to make any time of the year. This is a very easy, yet elegant pasta we have often made for guests. You could use basil, parsley or a combination of the two instead of the arugula as well.

• 1/4 Cup Olive Oil
• 2 Garlic Cloves - Finely Chopped
• 3-4 Cups Fresh, Washed Arugula, or about 2 Bunches
• Salt & Pepper - To Taste
• Dash of Red Pepper Flakes
• 1/4 Cup Chicken Broth
• 1/4 Cup Grated Parmesan Cheese
• 1/4 Cup Toasted Pine Nuts
• 1/2 Cups Ripe Cherry Tomatoes, Halved
• 1 Pound Bow Tie Pasta
  

Extra Grated Parmesan Cheese For Serving If Desired

In a food processor, combine the garlic, arugula, half the pine nuts and the oil and process until finely chopped. Add the grated Parmesan, salt, pepper and red pepper flakes if desired. Pulse. Adding just a few tablespoons at a time drizzle in the chicken broth until the sauce is thick and emulsified. You shouldn't need too much of the broth.

Cook the pasta until it is al dente. Drain, reserving a small amount of the pasta water in a cup. In the pasta pot, combine the hot pasta, arugula sauce, the cherry tomatoes and the remaining pine nuts. Cook briefly over medium heat until well mixed, adding just a little of the reserved pasta water if it seems dry. Serve hot, topped with shaved or grated Parmesan cheese if desired.

Carpaccio

There are many variations of sauce used to drizzle over the paper-thin slices of raw beef, but you prefer a simpler presentation using peppery arugula, shaved Parmesan cheese, extra virgin olive oil and a squeeze of lemon. This variation uses a sauce similar to what they still serve at Harry's Bar (in Venice ). If possible, to make things easier, ask your butcher to slice the beef for you in paper-thin slices. This dish is wonderful as a light lunch or as an appetizer for dinner.

Serves 4

• 1 Pound Beef Sirloin, Bright Red
• 2 Cups Fresh, washed And Dried Arugula Leaves
• A Wedge Of Parmesan Cheese
• 1/3 Cup Extra Virgin Olive Oil
• Salt And Cracked Black Pepper
• Lemon Wedges

If slicing yourself, use an electric carving knife and cut the beef into paper thin slices. Arrange the arugula leaves on individual plates, and lay the beef on top. Drizzle with the olive oil, and season with the salt and pepper. Shave some of the Parmesan cheese over the dish, and serve with a lemon wedge.


Sauce Variation: If desired, simply arrange the Carpaccio slices without the above ingredients, and drizzle with the following sauce.

• 1 Egg Yolk
• 1 Cup Of Olive Oil
• Juice of 1 Lemon
• Salt & Pepper
• 1/2 Teaspoon Of Dry Mustard Dissolved In 1 Teaspoon Warm Water
• Dash Of Hot Pepper Sauce

Place the egg yolk in a blender with half the oil. Pulse to mix. Turn the blender on, and add the oil in a slow stream. Add the lemon, mustard and seasonings. Pulse. Drizzle the sauce over the Carpaccio slices and serve.