WHY THIS RECIPE WORKS: Replacing the standard basil with peppery arugula makes for a refreshing take on pasta with pesto.

2 1/2 ounces (2 1/2 cups) baby arugula

2 ounces Parmesan cheese, grated (1 cup)

5 tbsp extra virgin olive oil

1/4 cup walnuts, toasted and chopped

1 garlic clove,chopped

Salt and pepper

12 ounces farfalle

4 ( 6-to 8-ounces) boneless skinless chicken breasts, trimmed

10 ounces cherry tomatoes, halved

1. Process arugula, Parmesan, 1/4 cup oil, walnuts, garlic, 1/2 tsp salt and 1/4 tsp pepper in food processor until smooth, about 30 seconds. Set aside 1/4 cup pesto. Bring 4 quarts water to boil in large pot. Add pasta and 1 tbsp salt and cook until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tbsp oil in 12-inch nonstick skillet over medium high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side.

3. Transfer chicken to carving board, tent with foil, and let rest for 5 minutes. Add tomatoes, reserved pasta cooking water, and remaining pesto to pasta and toss to combine. Divide pasta among 4 bowls. Slice chicken 1/2 inch thick and divide evenly among bowls. Top each bowl with 1 tbsp reserved pesto. Serve.

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