Basil Pesto Farfalle Wroasted Pine Nuts Recipes

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

Basil Pesto Farfalle W/Roasted Pine Nuts image

This is a wonderful mixture of basil, garlic, and Parmesan cheese. I serve this a main course usually with a side of my favorite bread. A 5-star dinner that you can complete in 15 minutes! This is my favorite pasta dish of all time. Be sure to try it hot and cold, both versions are fantastic!

Provided by Aric Ross

Categories One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb farfalle pasta (bow tie)
4 cups parmesan cheese, shredded
1 cup fresh basil, chopped
2 tablespoons garlic, minced
1/2 cup olive oil
3 ounces pine nuts
salt

Steps:

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.

FARFALLE WITH PESTO

Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

Cook the pasta according to the package directions.
Drain and rinse with cold water; drain again.
In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
With the processor running, pour in the olive oil until combined.
Add the cheese, lemon juice, salt and pepper.
Toss the pesto with the pasta.
Mix in the peas, cucumber and green onions.
Serve garnished with basil leaves.

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