Farfalle With Pesto Recipes

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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

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

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.

FARFALLE WITH BROCCOLI PESTO



Farfalle with Broccoli Pesto image

The best pasta with pesto ever! Broccoli makes everything tastier. Garnish with more toasted hazelnuts and drizzle in olive oil to serve.

Provided by Daisy Veggie

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 12

6 tablespoons blanched hazelnuts
2 cups broccoli florets
1 (12 ounce) package farfalle pasta
1 ½ cups lightly packed fresh parsley leaves
½ cup fresh mint leaves
¼ cup olive oil
2 tablespoons olive oil
5 large cloves garlic, peeled
4 teaspoons lemon juice
1 ½ teaspoons lemon zest
salt and ground black pepper to taste
1 ½ teaspoons capers, drained and rinsed

Steps:

  • Heat a skillet over medium heat. Toast hazelnuts, shaking skillet often, until golden, 3 to 5 minutes. Remove from heat and let cool.
  • Bring a large pot of water to a boil. Cook broccoli in boiling water until tender, 2 to 3 minutes. Transfer to a colander with a slotted spoon. Bring water back to a boil and add farfalle; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, roughly chop cooled hazelnuts. Place hazelnuts, broccoli, parsley, mint, 1/4 cup plus 2 tablespoons olive oil, garlic, lemon juice, and lemon zest in a food processor. Puree until smooth. Season pesto with salt and pepper.
  • Drain farfalle, reserving 1/4 cup cooking water. Toss farfalle with pesto, reserved cooking water, and capers until well coated.

Nutrition Facts : Calories 584.3 calories, Carbohydrate 70.3 g, Fat 29.2 g, Fiber 6.1 g, Protein 15.3 g, SaturatedFat 3.7 g, Sodium 104.3 mg, Sugar 4.5 g

FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES



Farfalle With Pesto Sauce, String Beans and Potatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cloves garlic, peeled and crushed
Sea salt
3 tablespoons pine nuts
1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 medium-sized potatoes, peeled and cut julienne style
1 pound farfalle (bowties)
1/2 pound string beans, trimmed

Steps:

  • With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
  • Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
  • Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

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