Shrimp Farfalle with Arugula Pesto

INGREDIENTS

1 cup

uncooked mini farfalle

1 1/2 cups

arugula

1/4 cup

basil leaves, plus more for garnish

3 tbsp

grated Parmigiano-Reggiano cheese

2 tbsp

pine nuts

1/2 tsp

freshly ground black pepper

1/4 tsp

kosher salt

garlic clove

2 1/2 tbsp

extra-virgin olive oil, divided

1 1/2 lb

medium shrimp, peeled and deveined

1/4 cup

white wine