Farfalle with tomato and pesto

By mattamouros • July 5, 2010 • 0 Comments

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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

Serves 4

1 pound farfalle
8 ounces cherry tomato
1/4 cup pine nuts
1/2 cup fresh basil
1/2 cup grated parmesan
5 tablespoons olive oil
1 garlic clove

Cook the pasta in boiling water with salt until al dente and set aside.
Put the basil, parmesan, olive oil and peeled garlic clove in the blender and mix until you have a puree.
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!).
In a large bowl mix the pasta with the pesto, adjust the salt and top with the tomatoes and toasted nuts.