Ingredients for Farfalle With Pesto
- 1 pound farfalle pasta
- 1/2 cup pine nuts
- Garlic Cloves
- Fresh Basil Leaves
- 1/2 cup extra virgin olive oil
- Parmesan Cheese
- 1 tablespoon lemon juice
- Salt And Pepper
- 1 cup frozen peas (thawed)
- English Cucumber
- 1/4 cup thinly sliced green onions
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How to Make Farfalle With Pesto
- Cook 1 pound of farfalle pasta according to package directions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Drain again thoroughly.
- While the pasta cooks, prepare the pesto: In a food processor, combine 1/2 cup pine nuts, 2 cloves garlic, and either 2 cups packed fresh basil leaves OR 2 cups packed fresh mint leaves.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil until a smooth paste forms.
- Add 1/2 cup grated Parmesan cheese, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until combined.
- Add the pesto to the cooked farfalle pasta and toss gently to coat.
- Stir in 1 cup frozen peas (thawed), 1/2 cup chopped cucumber, and 1/4 cup thinly sliced green onions.
- Garnish with extra basil or mint leaves before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
27g
Carbs
16g
