Farfalle Basilica

Name: Farfalle Basilica
Ingredients: 1 lb. dry farfalle pasta; 1 large bunch fresh basil, stems removed (approximately 2 cups, packed); 8 cloves garlic, peeled (may use additional, depending on taste); 1.5 cup toasted & cooled pignole; 1.5 cup freshly grated romano; .75 cup olive oil

6 ingredients

4 steps

Ingredients

1 lb. dry farfalle pasta
1 large bunch fresh basil, stems removed (approximately 2 cups, packed)
8 cloves garlic, peeled (may use additional, depending on taste)
1.5 cup toasted & cooled pignole
1.5 cup freshly grated romano
.75 cup olive oil

Directions

1

Bring 6 quarts water to a boil for pasta; cook until al dente; drain and place pasta in large mixing bowl.
2

In the bowl of a food processor, place basil, garlic, 1 cup of pignole, and 1 cup of grated romano. Pulse to mix. Add 3/4 cup olive oil, pulse several times for a coarse blend of ingredients.
3

Toss well with pasta, sprinkle with remaining romano and pignole.
4

Serve hot, or refrigerate as a cold dish.