Ingredients
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PESTO
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1 1/2 cups
packed fresh basil leaves
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3 cloves
garlic, peeled
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3 tablespoons
grated Parmigiano-Reggiano cheese
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1/2 cup
Filippo Berio extra-virgin olive oil
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1/4 cup
pine nuts
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Salt and freshly ground black pepper, optional
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Extra-virgin olive oil
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1
16oz jar of your favorite prepared tomato sauce
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1/4 cup
toasted pine nuts
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1 pound
Farfalle pasta
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INGREDIENTS
Directions
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In a food processor, combine the basil and garlic and process to a coarse puree. Add the cheese and process to blend. With the motor running, add the olive oil in a thin steady stream through the feed tube. Add the pine nuts and blend the mixture until smooth. Season with salt and pepper if you wish.
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In a pasta pot full of salted boiling water, cook the farfalle until al dente. Drain the pasta and add it to the platter. Add pesto sauce and tomato sauce in lengthwise stripes. Sprinkle the roasted pine nuts over the top. Serve immediately.
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