Farfalle With Roasted Red Pepper And Pine Nuts Served With Ricotta And Fresh Mozzarella Recipes

RED AND GREEN FARFALLE PASTA

Steps:

• Cook farfalle pasta al dente per package directions and drain in colander.
• Fill a 1-quart pot with approximately 1 inch of water on the bottom, and bring to a soft boil. Add broccoli florets, cover, and steam for 2-3 minutes until just softened. Drain water and pat broccoli dry between paper towels.
• Combine basis with pine nuts in a food processor and pulse a few times. Add garlic and cheese and pulse a few times more.
• Slowly add the olive oil to the food processor in a constant stream while the processor is running. Scrape sides with a rubber spatula and pulse until you have a consistent pesto sauce. Add salt and pepper to taste.
• Combine pasta, sun-dried tomatoes, red peppers, peas, and broccoli in a large bowl. Stir in pesto sauce until thoroughly combined.
• Optional: If you want to add some crunch, stir in the toasted walnuts or almonds.
• Can be served warm or cold.

BASIL PESTO FARFALLE W/ROASTED PINE NUTS

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.