Twirl your fork into this vibrant farfalle pasta—tossed in a velvety basil pesto sauce, studded with sun-dried tomatoes, toasted pine nuts, and Parmesan. A restaurant-worthy dish that’s surprisingly easy to make!
Ingredients
For the Pasta:
- 12 oz farfalle (bowtie) pasta
- ½ cup reserved pasta water
For the Pesto Sauce:
- 2 cups fresh basil leaves
- ⅓ cup extra-virgin olive oil
- ¼ cup pine nuts (toasted)
- 2 garlic cloves
- ½ cup grated Parmesan
- ½ tsp salt
- ¼ tsp black pepper
Add-Ins:
- ½ cup sun-dried tomatoes (oil-packed), sliced
- ¼ cup toasted pine nuts
- Extra Parmesan for garnish
Instructions
1️⃣ Cook Pasta:
- Boil farfalle in salted water until al dente. Reserve ½ cup pasta water, then drain.
2️⃣ Make Pesto:
- Blend basil, olive oil, pine nuts, garlic, Parmesan, salt, and pepper until smooth.
3️⃣ Combine:
- In a pan, toss pasta with pesto and sun-dried tomatoes. Add pasta water as needed for creaminess.
4️⃣ Serve:
- Top with extra pine nuts and Parmesan. Drizzle with olive oil.
