PESTO WITH FARFALLE PASTA

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PESTO HOMEMADE PAPPARDELLE

I always keep pesto in the fridge. It comes in handy for so many dishes. Of course, it is spectacular on pasta, also in soups, sauces, egg dishes, fish, vegetables, grilled meats, salad dressings, and spread over grilled bread with a tomato bruschetta! I have fresh basil and parsley in my garden and the tomatoes will be ready in a couple of weeks! I can’t wait for that. In the summer, when there is an abundance of basil, I make pesto, pour it into ice cube trays and, freeze it, this way I can always have it to add to any dish.  You can keep freshly grated pesto for 3 to 4 days in an airtight glass jar and store it in the fridge.

Serves

INGREDIENTS

1/4 cup toasted pine nuts
1 bunch fresh basil (about 3 to 4 cups), rinsed and spun dry
1 bunch Italian parsley (about 2 cups), rinsed and spun dry
1 garlic clove peeled
1/4 teaspoon kosher salt
1-12 cup- extra-virgin olive oil
9 oz. ounces Farfalle (bow-tie pasta)
2 cups freshly grated  imported Parmesan cheese
1 teaspoon crushed red pepper flakes (options)

INSTRUCTIONS

Place the pine nuts in a small dry frying pan, cook over medium heat until they start to release their oil, around 5 minutes. Shake the pan back and forth to keep it from burning. Set aside

Add basil, parsley, garlic, and salt to a food processor or blender. Blend continuously until the ingredients break down

For smoother pesto add the olive oil in a steady stream. Continue processing until the oil is combined with the basil

Cook pasta according to package directions

Drain the pasta and pour it into the pot you boiled it in. Add the pesto and mix well

Add 1/2 cup of grated Parmesan and toasted pine nuts, mix well

Pour into a large serving bowl, add a handful of Parmesan cheese over top and sprinkle on red pepper flakes. Serve immediately or at room temperature

You can store the pesto in an airtight plastic container or glass jar. It will last for 3 days in the fridge.

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  1. Pesto Pasta Recipe for #SundaySupper - [...] Recipe Type: Entree Author: Adapted from Cristina Ferrare Prep Time: 15 mins Cook Time: 15 mins Total Time: 30…

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