Bow-tie pasta with basil and wal­nut pesto

Friday - - Good Food -

Serves 4 Prep time 10 mins As­sem­bly time 15 mins FOR THE BASIL AND WAL­NUT PESTO 2 packed cups fresh basil 60g shelled wal­nuts 3 medium-sized gar­lic cloves, minced 100g freshly grated Parme­san or Ro­mano cheese 60ml ex­tra-vir­gin olive oil

FOR THE SALAD 4 cups bow-tie pasta, cooked ac­cord­ing to in­struc­tions on the pack­age 10 green olives, pit­ted and roughly chopped, plus ex­tra for serv­ing 50g wal­nuts or pine nuts, toasted 100g cherry toma­toes, halved Fresh basil, coarsely chopped, as re­quired 1 tbsp olive oil

1 To pre­pare the pesto, in a food pro­ces­sor blend to­gether the basil and wal­nuts to make a coarse paste. Add the gar­lic and cheese and blend again.

2 Slowly add the olive oil in a con­stant stream while the food pro­ces­sor is on. Stop to scrape down the sides of the food pro­ces­sor with a rub­ber spat­ula.

3 Add a pinch of salt and freshly ground black pep­per to taste. Set aside.

4 To as­sem­ble the salad, place the pasta in a large bowl. Mix in the pesto a lit­tle at a time. Toss well un­til the pasta is well coated with pesto.

5 Add the re­main­ing in­gre­di­ents and toss again. Sea­son with salt and freshly ground pep­per and serve at room tem­per­a­ture or chilled.


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