Farfalle With Arugula Pesto Sauce (Italian Pasta Recipe)

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.

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White Bean Pasta e Fagioli Recipe

3 Cups Cooked Cannellini Beans (See My Article Cannellini ~ The Pride Of Tuscany For More Information)
3 Tablespoons Olive Oil
2 Carrots, Peeled And Chopped
2 Celery Stalks, Chopped
1 Small Red Onion, Chopped
2 Cloves Garlic, Peeled And Minced
4 Large, Ripe Plum Tomatoes
4 To 5 Cups Chicken Broth
Salt & Pepper
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Dried Oregano
2 Cups Small Dried Pasta Of Choice (Small Shells, Tubetti, Or Macaroni Are Good Choices)
1 Cup Grated Parmesan Cheese
Extra Virgin Olive Oil To Serve

Heat the oil in a large pot, and cook the onion, celery, carrot, and garlic until soft and fragrant. Add 4 cups of the broth, and the beans to the pot, and cook for 10 minutes. Season with salt, pepper, oregano, and half of the parsley. Cut the tomatoes in half, and gently squeeze to remove most of the seeds. Cut off the core end, and then cut the tomatoes into small dice. Add the tomatoes, and pasta of choice to the pot, and cook until the pasta is tender, about 10 to 15 minutes, adding a little additional broth to the pot if mixture is too dry. Stir in half of the parmesan cheese and remaining parsley and mix well. Serve in individual bowls, with a drizzle of extra virgin olive oil on top. Offer a sprinkling of additional parmesan cheese if desired.

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Italian Recipe Index: Baked Pasta Dishes
site: italian.allrecipes.com/directory/4668.asp
this top-rated recipe featured In Allrecipes Cookbooks. A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce. If you love garlic, try tossing angel hair pasta with garlic, butter, Parmesan and parsley.

Pasta Recipe Index: Italian
site: pasta.allrecipes.com/directory/1958.asp
Italian Recipes: Italian Pasta Recipe is a favorite from the Sherpa's kitchen and is a must try on the path to enlightenment.

Italian Recipes: Italian Pasta Recipe
site: www.recipesherpa.com/italian_recipes/2005/11/italian-pasta-recipe.html
Pasta and vegetables with prepared Italian dressing and Parmesan cheese.

Recipe: Italian Pasta Salad
site: www.donogh.com/cooking/salads/italian.shtml

Italian Pasta Soup Recipe
site: southernfood.about.com/od/sausagerecipes1/r/blbb211.htm