Basil Pesto Farfalle W/Roasted Pine Nuts
photo by Aric Ross
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 453.59 g farfalle pasta (bow tie)
- 946.36 ml parmesan cheese, shredded
- 236.59 ml fresh basil, chopped
- 29.58 ml garlic, minced
- 118.29 ml olive oil
- 85.04 g pine nuts
- salt
directions
- Boil Farfalle according to instructions. Al Dente works the best.
- Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
- Slowly pour the olive oil while blending all ingredients together.
- Set aside.
- Toast the remaining pine nuts in a splash of olive oil until golden brown.
- Set aside.
- Rinse pasta.
- Stir in the cheese/basil mixture.
- Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
- Serve warm or cold.
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RECIPE SUBMITTED BY
Aric Ross
Pittsburg, 0
<p>Being a vegetarian, I am continuously trying and making new dishes. One of the main difficulties of vegetarian food is trying to maintain good nutrition without getting bored. Thus, I find it exciting to explore new combinations and genres of foods.</p>