Farfalle with Basilikum Pesto
Farfalle with Basilikum Pesto is a recipe featuring fresh ingredients from the pasta category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 g pine nuts
- 2 bunches (large) basil
- 2 Garlic cloves
- 40 g Parmesan
- 40 g Pecorino
- 4 tbsp olive oil
- 3 tbsp vegetable broth (instant)
- Salt
- ground pepper from the grinder
- 500 g farfalle
Instructions
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1.
Chop the pine nuts and toast them in a dry pan. Rinse the basil (reserve some leaves for garnish), shake off excess water, and roughly chop the leaves. Peel and coarsely chop the garlic. Grate the Parmesan and Pecorino finely. In an electric food processor, blend olive oil, vegetable broth, pine nuts, basil, garlic, and cheeses until smooth. Season with salt and pepper.
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2.
Cook the farfalle according to package instructions in plenty of salted water until al dente. Reserve 2-3 tbsp of pasta cooking water. Drain the noodles and let them dry slightly. Return the noodles to the pot and mix with the reserved pasta water and pesto. Plate with basil leaves on top.
