Author Notes
I love the combination love-tomato but in this recipe decided to bring the pine nuts out of the pesto and used them as a separate ingredient. Love the crunchiness they add to the pasta. —mattamouros
Ingredients
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1 pound
farfalle
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8 ounces
cherry tomato
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1/4 cup
pine nuts
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1/2 cup
fresh basil
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1/2 cup
grated parmesan
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5 tablespoons
olive oil
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1
garlic clove
Directions
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Cook the pasta in boiling water with salt until al dente and set aside.
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Put the basil, parmesan, olive oil and peeled garlic clove in the blender and mix until you have a puree.
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Wash and slice in half the tomatoes. Slightly toast the pine nuts in a skillet (it should only take a couple of minutes and be careful because they can burn pretty quick!).
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In a large bowl mix the pasta with the pesto, adjust the salt and top with the tomatoes and toasted nuts.
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