Ingredients

• Leaves from 2 bunches fresh basil
• 2 tablespoons pine nuts, untoasted
• 1 garlic clove
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• 1 pound bow tie pasta
• 1 pint cherry tomatoes, sliced in half

Instructions

1. Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.

2. Cook the pasta in the boiling, salted water until al dente, 10 to 12 minutes. Drain and transfer to a large bowl.

3. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

4. Garnish with basil and cherry tomatoes.

Other Pasta Recipes

Farfalle
Fresh Pasta
Gratin of Linguini
Lasagne Noodles
Macaroni and Cheese
Pappardelle with Grilled Chicken
Pasta e Fagioli
Pasta Tricolore
Ravioli
Spezzatina with Tricolor Fettucine
Tomato Lasagne

Tip

Superb Pesto