Farfalle with pesto
Ingredients
- 250 gFarfalle (bow-tie) (dry)
- 40 gBasil (leaves only)
- 1 pcGarlic (degermed)
- 30 gPine nut (toasted)
- 40 gParmesan cheese (grated)
- 60 mlExtra virgin olive oil (first press)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Pasta that grips the sauce, with an intense chlorophyll green color. Parmesan adds body and a salty note that balances the bite of fresh garlic.
- 1
In a dry pan, heat the pine nuts until golden brown and smelling like hazelnuts. Stir constantly to avoid burning.
- 2
Crush the degermed garlic with the pine nuts. Add the basil leaves, grated parmesan, and slowly whisk in the extra virgin olive oil until a thick, shiny paste forms.
- 3
Plunge the pasta into a large volume of boiling salted water. Remove when al dente; they must still have a firm bite.
- 4
Mix the hot pasta with the pesto. Add a spoonful of cooking water to loosen the sauce: it should coat every farfalle without pooling at the bottom of the plate.
Frequently asked questions
How do you get this dish right?
- Never heat the pesto; mix it with the pasta off the heat to keep the bright green color.
- Always keep some pasta cooking water; it's the secret to a bound and creamy sauce.
How long does this dish keep?
The pesto alone keeps for 3 days in the fridge covered with oil. The pasta must be eaten immediately.
