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Farfalle with Peppers and Arugula
Farfalle con Peperoni e Rucola

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 16 minutes

Servings: 4-6

Regions: Umbria

Wine pairing: Red

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Ingredients

1 box BARILLA Farfalle
1/3 cupextra virgin olive oil
1 smallonion, chopped
1 largered pepper, chopped
2 smallyellow bell peppers, chopped
2 filetsanchovy filets
1 package (4 ounces)baby arugula (about 5 cups)
1-1/2 tablespoonsparsley, chopped
3 tablespoonsfreshly grated Parmigiano-Reggiano cheese


HEAT oil in large skillet over medium-high heat. Saute onion, peppers and anchovies for 10 minutes or until onion is tender, stirring occasionally.
ADD arugula; cook 1 minute; remove from heat.
COOK Farfalle according to package directions; drain and return to pot.
ADD arugula mixture to hot Farfalle; toss. Transfer to serving platter; sprinkle with cheese and parsley.



Substitute freshly grated Pecorino cheese for Parmigiano-Reggiano.


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