Farfalle Pesto Salad Print Email

2 cloves garlic
1 cup basil leaves, packed
¼ cup grated Parmigiano Reggiano
sea salt and pepper to taste
¼ cup olive oil
2 TBS water
½ lb farfalle pasta, cooked
1 cup fresh peas, cooked
½ cup finely chopped red onion

Put the garlic and basil in a food processor and process to minde infly. Add the Parmigiano and pulse. With the processor on, drizzle the oil into the mix - if too thick, add more water 1 TBS at a time. Season to taste with salt and pepper.

Combine the pasta, peas and onions, and the fold in the sauce. Taste and adjust with salt and pepper. Serve with a sprinkle of Parmigiano. Outstanding over sliced tomatoes. - adapted from Tastes of Italia

    Holiday Menu Order Here
Holiday Menu