Pasta with Pesto Sauce
 
Prep time
Cook time
Total time
 
A delicious recipe from Northern Italy!
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
Ingredients
  • 3 cups fresh basil, firmly packed to measure
  • ¼ cup pine nuts, lightly toasted
  • 2 lrg. garlic cloves, peeled and smashed
  • ½ cup Pecorino Romano cheese, grated (plus some shaved for garnish)
  • 1 tsp. salt
  • --- freshly ground pepper to taste
  • --- pinch red pepper flakes
  • ½ cup extra virgin olive oil
  • 1 lb. bowtie-shaped pasta (farfalle)
Instructions
  1. In the bowl of a food processor or blender, combine the first 3 ingredients. Process to blend and then add the cheese, salt and pepper, stopping once to scrape down the sides of the bowl. With the machine running, gradually add the olive oil in a steady stream and blend until smooth.
  2. Meanwhile, bring a large pot of water, three-fourths full of water to a boil. Salt generously the water and add the bow-tie pasta. Cook stirring frequently until the pasta is “al dente.”
  3. Drain the pasta, reserving about ½ cup of the cooking water. Return pasta to the pot and toss well -- while still hot -- with the pesto. Check the consistency and add some of the reserved pasta water to loosen the sauce.
  4. Garnish with savings of Pecorino Romano cheese and a few toasted pine nuts and serve immediately in warm bowls.
Notes
1. If you need to store the pesto, put it in the smallest container possible and thoroughly press it down to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. For smaller quantities, you can also use silicone ice cube trays.
2. If you don't have Pecorino, you can use Parmesan cheese
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/farfalle-al-pesto/