pesto farfalle

October 11, 2011 § 37 Comments

basil is my most favorite herb. i like it so much that i’m considering naming either my first born or next dog basil, whichever comes first. i’m only kidding, but i really do like that name. okay, onto the recipe. pesto is a really simple and easy sauce to make. it can also be quite potent so a little bit goes a long way. so here’s to yet another pasta dish, italian is my favorite because it’s delicious and so easy to make! and it must also be the bit of italian in me!

ingredients: {serves 4}
• 1 pound farfalle pasta
• 4 ounces fresh basil, rinsed and dried thoroughly
• 1 or 2 garlic cloves, peeled and chopped in half as to help out the food processor or blender
• extra-virgin olive oil
• 1/2 to 1 cup grated parmigiano reggiano cheese {the more the better i say!}
• kosher salt and cracked black pepper
• handful of pine/pignoli nuts {optional}

to do:
get your water boiling and cook your pasta until al dente. meanwhile, in a food processor or blender, drop in the basil leaves, halved garlic cloves, parmigiano cheese, pine nuts and salt and pepper. with the processor running, carefully stream in the extra-virgin olive oil to where the mixture becomes a nice paste that’s not too thick. spoon about 2 teaspoons of pesto per each small serving of pasta and toss together. add a bit of the starchy cooking liquid to the pasta if the consistency yields too thick. garnish with a drizzle of extra-virgin olive oil and lots more parmigiano reggiano cheese atop. serve with a glass of wine and baguette slices. enjoy!

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