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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.