Basil Pesto Farfalle Roasted Pine Nuts
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Ingredients:
450g farfalle pasta ( bow tie)
4 cups parmesan cheese, shredded
1 cup fresh basil, chopped
2 tablespoons garlic, minced
1/2 cup olive oil
85g pine nuts
salt
Directions:
Boil Farfalle according to instructions. Al Dente works the best.
Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.
Slowly pour the olive oil while blending all ingredients together.
Set aside.
Toast the remaining pine nuts in a splash of olive oil until golden brown.
Set aside.
Rinse pasta.
Stir in the cheese/basil mixture.
Blend in the remaining 2 cups Parmesan and the toasted pine nuts.
Serve warm or cold.
