Pesto Pasta
This creamy pesto pasta recipe couldn't be easier to make; it's a quick, simple, and family-friendly dish that everyone will love to eat again and again.
Ingredients
- 250 g Homemade basil pesto Or store bought pesto
- 300 g Farfalle dried pasta Bow tie shaped pasta
- ½ Lemon Juiced
- 1 Tablespoon Extra virgin olive oil
- 1 Pinch Salt
- 250 g Cherry Tomatoes
- 4 Sprigs Fresh basil To garnish
Instructions
- First Bring a saucepan of water to a boil, and add a little salt. once boiled add in your Farfalle pasta and boil for around 10 to 12 minutes.1 Pinch Salt
- While the pasta is cooking, chop your tomatoes and a few sprigs of fresh basil. Into a frying pan, add your olive oil, pesto sauce, juice of half a lemon, and cherry tomatoes, and cook over low heat stirring occasionally throughout the cooking process, so the ingredients don't stick to the pan.250 g Homemade basil pesto, 1 Tablespoon Extra virgin olive oil, ½ Lemon
- Once the pasta has finished cooking, scoop ½ a cup of pasta water and add it to the pesto in the frying pan then remove the pasta from the heat and strain.
- Now add the pasta to the pesto and tomatoes and mix them together until well combined.
- Lastly, place your pesto pasta into serving dishes, garnish with fresh basil, and enjoy.
Notes
Tips & Tricks
If you can store any leftover pasta in an airtight container in the fridge for 3 to 4 days.
Always add salt to the water; the salt will not only season your pasta but allow it to boil to a hotter temperature, which means your pasta will ultimately cook faster and taste better.
Before you drain your pasta, save a cup of the cooking water and reserve it for your sauce.
Nutrition
Calories: 548kcalCarbohydrates: 37gProtein: 12gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1683mgPotassium: 348mgFiber: 5gSugar: 8gVitamin A: 2251IUVitamin C: 23mgCalcium: 143mgIron: 3mg
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