Pesto Farfalle
Author: 
 
Ingredients
  • 1 lb.  small farfalle pasta (bow tie)
  • Olive oil
Pesto:
  • 1 handful fresh basil
  • ½ cup pine nuts
  • 3 garlic cloves
  • ¼ cup olive oil
  • 2 Tbsp Parmesan cheese
  • 3 cups heavy cream
  • Salt and pepper to taste
Garnish:
  • 7-8 sundried tomatoes
  • Salt and pepper
  • Nutmeg
  • Parmesan cheese
Instructions
  1. Cook the pasta until al dente.  (Bring a pot full of water with a drop of olive oil to a full rolling boil. Cook the past for ½-2 minutes and remove.) Cool with cold water. Drain very well. Toss with a drop of olive oil.
  2. Prepare the pesto: Process the basil, pine nuts, garlic, olive oil and Parmesan cheese until smooth. Add a bit more oil if necessary.
  3. In a pot heat up 1 tbsp olive oil with ½ the pesto. Add half the heavy cream and stir well. Gradually add the remaining heavy cream. Bring to a boil. Lower heat.
  4. Slice the sun dried tomatoes julienne.   Add to the pot. Add remaining pesto. Mix well to thicken. Add salt, pepper and nutmeg. Taste and adjust seasoning. Add pasta to the sauce. Garnish with additional Parmesan cheese.
Recipe by Between Carpools at https://betweencarpools.com/how-to-make-orchideas-creamy-farfalle-pesto-pasta/