Farfalle with Basil Pesto

Farfalle with Basil Pesto

Ready in: 25 minutes
Yield: 3 servings
Cooking equipment: blender

9 oz (250 g) pasta (Farfalle)
2 1/2 oz (70 g) parmesan cheese

For the pesto:
1 oz (30-40 g) fresh basil leaves
2 garlic gloves
5 tablespoons olive oil
1 oz (30 g) pine nuts
1 pinch of salt
1 pinch of freshly ground pepper

1. Thoroughly wash and dry the basil leaves. Grate the parmesan cheese.

2. To make the pesto, combine the pine nuts, garlic cloves, basil leaves, olive oil, salt and pepper in a blender. Process until almost smooth.

3. Bring a large pot of lightly salted water to a boil. Add the farfalle and cook until just tender, for about 10-15 minutes. Occasionally skim off any foam that rises to the surface. Drain the pasta and put it back to the pot. Add the basil pesto and toss to blend.

4. Drizzle with olive oil and sprinkle over with parmesan cheese. Serve hot and top with roasted pine nuts to taste.

Per serving:

Energy: 602 kcal / 7559 kJ
Fat: 29,7 g
Carbohydrates: 62 g
of which sugars: 3,2 g
Protein: 19,5 g
Fibre: 3,3 g

Personal note: You can add 1 tablespoon of parmesan cheese to the pesto, if you like. I didn’t add any parmesan because not everyone likes the taste of it.

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