Ingredients
| 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 |
Directions
- 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.
