Farfalle Genovese Recipe
Bowtie pasta tossed with a homemade creamy pesto sauce
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Ingredients
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Pasta
Pesto Sauce
Creamy Element
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Add 2 tablespoons of salt to the boiling water.
- 2
Cook Pasta
Add the farfalle pasta to the boiling water. Cook according to package instructions until al dente, usually around 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving about 1 cup of the pasta cooking water.
Making Pesto Sauce
- 4
Blend Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped.
- 5
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 6
Season Pesto
Add lemon juice, salt, and black pepper to the pesto mixture. Blend again until everything is well combined.
Combining Ingredients
- 7
Mix Pasta and Pesto
In a large mixing bowl, combine the cooked farfalle pasta with the pesto sauce.
- 8
Add Cream
Pour in the heavy cream and mix until the pasta is well coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9
Final Taste Adjustment
Taste and adjust seasoning if necessary, adding more salt or pepper to taste.
Serving
- 10
Garnish and Serve
Serve the farfalle genovese warm, garnished with extra grated Parmesan cheese and pine nuts if desired.
