Best Farfalle With Pesto Recipes

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BASIL PESTO FARFALLE W/ROASTED PINE NUTS



Basil Pesto Farfalle W/Roasted Pine Nuts image

This is a wonderful mixture of basil, garlic, and Parmesan cheese. I serve this a main course usually with a side of my favorite bread. A 5-star dinner that you can complete in 15 minutes! This is my favorite pasta dish of all time. Be sure to try it hot and cold, both versions are fantastic!

Provided by Aric Ross

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb farfalle pasta (bow tie)
4 cups parmesan cheese, shredded
1 cup fresh basil, chopped
2 tablespoons garlic, minced
1/2 cup olive oil
3 ounces pine nuts
salt

Steps:

  • Boil Farfalle according to instructions. Al Dente works the best.
  • Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
  • Slowly pour the olive oil while blending all ingredients together.
  • Set aside.
  • Toast the remaining pine nuts in a splash of olive oil until golden brown.
  • Set aside.
  • Rinse pasta.
  • Stir in the cheese/basil mixture.
  • Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
  • Serve warm or cold.

FARFALLE WITH PESTO



Farfalle With Pesto image

Make and share this Farfalle With Pesto recipe from Food.com.

Provided by Irmgard

Categories     European

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb farfalle pasta
1/2 cup pine nuts
4 garlic cloves
3 cups fresh basil leaves
1 cup olive oil
1/2 cup parmesan cheese, grated
2 tablespoons lemon juice
salt and pepper
1/2 cup peas, defrosted
1 cup English cucumber, diced
4 green onions, sliced

Steps:

  • Cook the pasta according to the package directions.
  • Drain and rinse with cold water; drain again.
  • In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
  • With the processor running, pour in the olive oil until combined.
  • Add the cheese, lemon juice, salt and pepper.
  • Toss the pesto with the pasta.
  • Mix in the peas, cucumber and green onions.
  • Serve garnished with basil leaves.

FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO



Farfalle Pasta with Beet Vinaigrette and Parsley Pesto image

Provided by Alex Guarnaschelli

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt
2 cups fresh curly parsley leaves
1/2 teaspoon granulated sugar
1/2 cup olive oil
1 cup thinly sliced scallions, green and white parts
5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
2 cups water
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound farfalle pasta
Kosher salt
1 tablespoon unsalted butter
1/4 cup shaved Parmesan

Steps:

  • For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
  • For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
  • For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
  • To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.

FARFALLE WITH CREAMY PESTO



Farfalle With Creamy Pesto image

Not sure where this came from originally but I love it! I used low-fat cottage cheese and sour cream. The pesto sauce would also be great as a sauce for chicken. Hope you enjoy it as much as I did :-)

Provided by flower7

Categories     Healthy

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

8 ounces farfalle pasta or 8 ounces fusilli
1/2 cup cottage cheese
1/4 cup sour cream
1/2 cup fresh basil leaf (packed)
1/2 teaspoon salt
2 tablespoons pine nuts, toasted
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 tablespoons grated parmesan cheese

Steps:

  • Cook pasta in boiling, salted water until al dente.
  • While pasta is cooking, combine remaining ingredients except Parmesan in a food processor and process for 30 seconds.
  • (To release more flavor from basil leaves, place them in a small plastic bag and bruise with a meat mallet before adding to food processor).
  • Drain pasta and toss with sauce in a serving bowl.
  • Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 642.4, Fat 18.2, SaturatedFat 7.3, Cholesterol 27.1, Sodium 931.5, Carbohydrate 92.2, Fiber 4.6, Sugar 2.7, Protein 27.1

FARFALLE WITH PESTO SAUCE, STRING BEANS AND POTATOES



Farfalle With Pesto Sauce, String Beans and Potatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cloves garlic, peeled and crushed
Sea salt
3 tablespoons pine nuts
1 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
2 medium-sized potatoes, peeled and cut julienne style
1 pound farfalle (bowties)
1/2 pound string beans, trimmed

Steps:

  • With a mortar and pestle, crush the garlic with a teaspoon of salt. Add the pine nuts and gradually add the basil and the oil, a little at a time. Grind until the ingredients have been reduced to a paste (this may also be done in a blender or food processor). Add the grated cheese and pepper and mix well.
  • Bring six quarts of salted water to a roiling boil. Add the potatoes and the farfalle and cook together for about five minutes. Add the beans. Cook until the farfalle is al dente, and drain.
  • Put the farfalle and vegetables in a large serving bowl. Add the pesto, toss thoroughly, correct seasoning and serve. Pass extra grated Parmesan cheese separately.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 13 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 491 milligrams, Sugar 4 grams

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