|16 oz||Pastene Italian Farfalle|
|kosher salt to taste|
|2 cups||Pastene Roasted Peppers, drained|
|⅓ cup||Pastene Extra Virgin Olive Oil|
|⅓ cup||freshly grated parmesan, plus more for topping|
|3 tsp||Pastene Minced Garlic|
|¼ cup||roasted almonds, unsalted|
|freshly ground black pepper|
|½ cup||Pastene Whole Ripe Olives, coarsely chopped|
|3 cups||baby arugula|
|½ cup||Pastene Sun Dried Peppers, coarsely chopped|
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse with cold water and set aside.
- In a food processor, blend roasted red peppers, olive oil, cheese, garlic and almonds. Season with salt and pepper to taste.
- In a large mixing bowl, add pasta, olives, arugula, sun dried peppers and pesto and toss until well combined.
- Garnish with parmesan and serve.