3 C. (packed) fresh basil leaves
1¼2 C. plus 2 Tbsp. olive oil
1¼3 C. pine nuts
3 large garlic cloves, chopped
1 1¼4 C. grated Parmesan cheese
1 1¼2 lbs. Farfalle pasta
3 C. chopped seeded plum tomatoes
(OK to use canned)
Combine first 4 ingredients in processor. Blend until smooth.
Transfer to small bowl. Mix in 3¼4 C. cheese. Season with salt and
pepper. (Can be made one day ahead. You can also purchase pesto,
already made, in the store and just keep in your refrigerator until
ready to use.)
Cook pasta until tender and drain. Reserve 1¼2 C. cooking liquid.
Return pasta to large pot and add 1 C. pesto and reserved 1¼2 C.
cooking liquid. Toss. Mix in tomatoes. Season to taste. Serve pasta
and garnish with remaining cheese and fresh basil, if desired. |
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