Farfalle with Pesto and Tomatoes
Farfalle pasta tossed with a basil pesto and tomatoes.
Equipment
- Food processor
Ingredients
- 6 quarts water
- 12 ounces fusilli pasta
- 3 tbsp. Diamond kosher salt
- 12 ounces farfalle pasta
- 2 cups baby arugula
- 2 cups halved cherry tomatoes
- 1 cup feta cheese, crumbled
- ½ cup pitted and halved kalamata olives
For the Pesto:
- ¼ cup pine nuts
- 2 cups basil leaves
- ⅓ cup extra virgin olive oil
- 1 tbsp. crushed garlic
- ½ cup finely grated Parmesan cheese
- 2 tbsp. pasta water
- ½ tsp. crushed red pepper flakes
- ½ tsp. sea salt flakes
For the Garnishes:
- ¼ cup pine nuts
- ¼ cup each minced red onion and basil leaves
Instructions
- Begin by cooking the farfalle: Bring the water to a boil in a large pot. Add the kosher salt and the farfalle.
- While the farfalle cooks, make the Basil Pesto: Heat a small skillet on low heat, and cook the pine nuts (both for the pesto and the garnishes) until toasted about five minutes.
- Put a half of the pine nuts in a food processor, and process until finely chopped. Add the rest of the ingredients, except for the pasta water, and process until everything is minced and combined. Add the pasta water, and process until a creamy sauce is formed.
- Drain the farfalle and pour it into a large bowl. Add the pesto and stir until combined. Also add in the tomatoes, arugula, feta, olives, and the rest of the pine nuts. Garnish the dish with the red onion and basil leaves.
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