Culinary Confessional

Farfalle with Pesto and Tomatoes


3 cups (packed) fresh basil leaves (about 6 bunches)
1/2 cup plus 2 tbsp extra virgin olive oil
1/3 cup roasted pine nuts (or walnuts, if you prefer)
3 large garlic cloves, minced
1-1/4 cups parmesan cheese, grated
1-1/2 lbs farfalle (bow tie) pasta
3 cups tomatoes, seeded and diced
Salt and pepper to taste

Combine basil, pine nuts, garlic, and olive oil—in that order—in a food processor, pulsing one ingredient at a time.

Mix in 3/4 cup of the parmesan cheese.  Then season with salt and pepper.

Cook the pasta in a large pot of salted water until tender but still firm to taste.  Drain, reserving 1/2 cup of the pasta water.  Return the pasta to the pot, add the water, and toss to blend.  Mix in the tomatoes and again season with salt and pepper.

Add the pesto and toss to coat the pasta.  Then transfer the pasta to a serving bowl and sprinkle the rest of the parmesan on top.  Serve either warm or cold.



Approximate Nutritional Values: http://www.food.com/recipe/bow-tie-pasta-with-pesto-feta-cherry-tomatoes-321070