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Farfalle With Arugula Pesto

By Sunset
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salad low fat nut free vegetarian mothers' day dinner lunch italian


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8 ounces yellow wax beans and/or green beans, rinsed, ends trimmed, and cut into 1-inch lengths

12 ounces dried farfalle (bow tie) pasta

About 3/4 cup arugula pesto

1/4 cup grated pecorino romano or parmesan cheese

1/2 cup yellow and red cherry tomatoes, stemmed, rinsed, and halved

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