Shrimp Farfalle with Arugula Pesto

Always a favorite of mine.

Ingredients

• 1 cup uncooked mini farfalle
• 1 1/2 cups arugula
• 1/4 cup basil leaves, plus more for garnish
• 3 tbsp grated Parmigiano-Reggiano cheese
• 2 tbsp pine nuts
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 garlic clove
• 2 1/2 tbsp EVOO, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/4 cup white wine

Directions

1. In a large saucepan, cook farfalle according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup pasta cooking liquid.
2. Place arugula, basil, cheese, pine nuts, pepper, salt, and garlic in the bowl of a food processor; pulse 6 times.  With the processor running, add 2 tablespoons olive oil through food chute, and process until smooth.
3. Heat a large skillet over medium-high heat. Add 1/2 tbsp oil to pan; swirl to coat.  Add shrimp; cook 5 minutes or until golden, turning occasionally.  Remove shrimp from pan with a slotted spoon.  Add wine to pan; cook until mostly evaporated. Add pesto and reserved pasta water; bring to a simmer. Remove pan from heat. Top farfalle with sauce and shrimp. Garnish with basil, if desired.