Stretch each pasta portion in this farfalle recipe that combines the bow ties with plenty of leafy greens and walnuts to boost the vitamin and protein count. This farfalle salad can be on your table in less than half an hour!
Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
Meanwhile, for sauce, in a medium skillet heat oil over medium heat. Add 1/3 cup walnuts and garlic; cook and stir for 1 minute. Stir in flour, salt, and pepper. Gradually stir in evaporated milk. Cook and stir until slightly thickened and bubbly.
Pour sauce over pasta; toss gently to coat. Stir in arugula. Divide pasta mixture among warm shallow serving bowls. Top with 2 tablespoons walnuts and cheese.