Italian Herb Pesto Farfalle Pasta
By: Club House Kitchens
Made With:
Recipe and Photo Credit: Alex Guarnaschelli
Recipe and Photo Credit: Alex Guarnaschelli
Key products
Instructions
Instructions
- Make the Sauce: In a medium sauté pan, warm 1 tablespoon (15 ml) of the olive oil, Chunky Garlic Stir-In Paste, honey, water and a pinch of salt. Cook over medium heat until water has evaporated, about 3 to 5 minutes. Stir in tomatoes and cook 2 to 3 minutes longer, until softened. Transfer to a medium bowl. Add remaining olive oil and Italian Herbs Stir-In Paste. Mix well.
- Cook the Pasta: In a large pot, bring 3 quarts (3 L) of water to a rolling boil. Add 1 tablespoon (15 ml) of salt. (Pasta water should taste like seawater.) Add pasta and stir to keep from sticking. Cook until al dente, about 8 to 10 minutes. Drain well, reserving a small amount of the cooking water. Set aside.
- Serve: Transfer the pasta and 1 to 2 tablespoon (15 to 30ml) of the cooking water to a large bowl. Toss with butter. Stir in sauce, Parmesan cheese, lemon zest, lemon juice and Lightly Dried Basil. Serve immediately.
