Farfalle Pesto Pasta
4
15 minutes
Ingredients
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7 oz pistachios
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10.5 oz Borges farfalle
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4 tbsp grated Parmesan cheese
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1 clove of garlic
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½ lemon
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Fresh basil leaves
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4.5 oz Star extra virgin olive oil
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salt and pepper, to taste
Instructions
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1.
First, add 4 quarts (16 cups) of water into a large pot and set it to boil. When the water starts to boil, salt the water and add the farfalle.
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2.
Heat some water in a pan. When it comes to the boil, add the pistachios. Cook for five minutes, strain (save 2.5 oz of the water for later) and leave to cool.
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3.
Peel while still warm. The shells should come off easily.
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4.
In a blender, add the pistachios, Parmesan cheese, garlic, grated zest of half a lemon and the basil. Finally, add the 70 ml of water put by earlier.
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5.
Slowly blend and gradually add the extra virgin olive oil. When you obtain a smooth mixture, add salt and pepper and blend a little more.
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6.
Strain the boiled farfalle. Then plate it with your pesto sauce.
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7.
This tasty sauce will keep in the fridge for about three days; you can also freeze it. It works wonders with farfalle, which has the perfect shape!
