Pesto Basil Farfalle

On National Pasta Day, bow-tie farfalle get a Ligurian lift from bright basil pesto. Toasted pine nuts and Parmesan blend with fresh basil into a fragrant sauce that clings to every curve.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 595 cal
• 18g protein
• 62g carbs
• 32g fat
• 3g fiber

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Ingredients

• 12 oz farfalle
• 3 cups packed fresh basil leaves
• 1/3 cup pine nuts
• 2 garlic cloves
• 3/4 cup, grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 1 cup, halved (optional garnish) cherry tomatoes
• 3/4 cup reserved pasta water
• for serving extra Parmesan and basil

Instructions

1. 1Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant. Transfer to a plate to cool completely.
2. 2Bring a large pot of salted water to a boil. Cook the farfalle until al dente; the bow ties should still have a slight chew in the center.
3. 3Meanwhile, add the cooled pine nuts, fresh basil, garlic, and most of the Parmesan to a food processor. Pulse until the mixture is finely chopped and pasty.
4. 4With the processor running, stream in the olive oil until the pesto becomes smooth and vibrant green. Scrape down the sides once or twice.
5. 5Season the pesto with salt, black pepper, and lemon juice. Taste and adjust; it should be bright, nutty, and well-seasoned.
6. 6Reserve pasta water, then drain the farfalle and return it to the warm pot off the heat.
7. 7Spoon the pesto over the hot pasta and toss thoroughly, adding splashes of reserved pasta water until the sauce turns silky and coats every bow tie.
8. 8If using, fold in the halved cherry tomatoes for juicy bursts of color and freshness.
9. 9Taste once more and add salt or squeeze of lemon if the flavors need lifting.
10. 10Pile into a large serving bowl or individual plates, shower with remaining Parmesan and torn basil leaves, and serve warm or at room temperature for easy sharing.