Prep 20 mins
Cook 10 mins
My daughter-in-law's famous pasta dish. Highly requested at all family gatherings.
Make and share this Basil Pesto Bow Tie Pasta recipe from Food.com.
- Cook pasta according to package directions.
- Don't forget to salt the water.
- Drain well.
- While pasta is cooking, place olive oil and garlic in a small fry pan.
- Bring to moderate heat, stirring garlic frequently to prevent browning.
- Add pinenuts and saute stirring frequently until nuts are firm but tender.
- Toss cooked pasta with pinenut/garlic mixture.
- Gently stir in basil pesto until pasta is lightly coated.
- Add tomatoes, grated parmesan and feta cheese.
- Toss lightly and serve warm or at room temperature.
- There are no measurements for these ingredients because it is all a matter of individual taste.
This was delightful! It was a meal all by itself,I served it with homemade pesto bread and it was great. Had some left over and when I went to serve it it was alittle dry (the next day) and so I sprinkled alittle Good Seasons Italian dressing over it and mixed it together, and it was like a different salad, also great. Two for the price of one, can' beat that. Carole in Orlando
Leta, This was wonderful! I was a little weary about it because I dont ever make pesto dishes although I like pesto and I have never even tasted pine nuts before but I made it just like the recipe called for and we loved it! The Feta cheese is really great in this recipe. I used jar pesto but the next time I am definitely making my own. Thank you for a wonderful recipe. This is a keeper.
I do a similar dish (without feta as my husband doesn't like it)using chopped basil leaves instead of pesto, chopped sundried tomatoes, and oven-roasted pine nuts. I also add some butter with the olive oil. If you have a basil plant or use pre-made pesto instead, it's easy to have the ingredients always available for an emergency side dish. Pine nuts and sundried tomatoes keep well in the fridge, etc. I find it easy to cut the basil and sundried tomatoes into small pieces with good kitchen shears. I soak the tomato pieces in hot water at least as long as pasta is boiling. If I think to soak the tomatoes early enough, it's nice to strain the "tomato water" into the pasta water to add flavor. Since I frequently burn the pinenuts while toasting them in the broiler, I'm going to try this "saute in the oil" method the next time I make it.