Farfalle with pesto

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 456
• Protein: 13 g
• Carbs: 48 g
• Fat: 24 g

Ingredients

• 250 g Farfalle (bow-tie) ( dry )
• 40 g Basil ( leaves only )
• 1 piece Garlic ( degermed )
• 30 g Pine nut ( toasted )
• 40 g Parmesan cheese ( grated )
• 60 ml Extra virgin olive oil ( first press )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Toasting pine nuts

   In a dry pan, heat the pine nuts until golden brown and smelling like hazelnuts. Stir constantly to avoid burning.

2. Making the pesto

   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. Cooking the farfalle

   Plunge the pasta into a large volume of boiling salted water. Remove when al dente; they must still have a firm bite.

4. Binding and coating

   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.

Chef's tips

• 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.

Storage

The pesto alone keeps for 3 days in the fridge covered with oil. The pasta must be eaten immediately.