Photo by mattamouros
mattamouros's Notes:
1 pound farfalle Ask a question about this ingredient
8 ounces cherry tomato Ask a question about this ingredient
1/4 cup pine nuts Ask a question about this ingredient
1/2 cup fresh basil Ask a question about this ingredient
1/2 cup grated parmesan Ask a question about this ingredient
5 tablespoons olive oil Ask a question about this ingredient
Cook the pasta in boiling water with salt until al dente and set aside.
Ask a question about this stepPut the basil, parmesan, olive oil and peeled garlic clove in the blender and mix until you have a puree.
Ask a question about this stepWash and slice in half the tomatoes. Slightly toast the pine nuts in a skillet (it should only take a couple of minutes and be careful because they can burn pretty quick!).
Ask a question about this stepIn a large bowl mix the pasta with the pesto, adjust the salt and top with the tomatoes and toasted nuts.
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Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
