Whole-Wheat Farfalle with Tomato Basil Pesto

IMG_4895 09.52.24

 

Ingredients: (Serves 2)

10 oz of whole-wheat or spelt farfalle

1/2 jar of sun-dried tomatoes in oil

4 tbsp of tomato paste

4 tbsp of olive oil

1/2 cup of freshly grated Parmiggiano Reggiano

1/8 cup of cashew nuts

2 cloves of garlic

1 hand full of fresh basil

Salt, to taste

1/2 cup of shredded mozzarella

 

Process:

  1. Fill a large pot with water, add a pinch of salt and bring to a boil.
  2. Add the farfalle and cook according to package instructions.
  3. In a food processor, add the sun-dried tomatoes, the tomato paste, the olive oil (or oil from your sun-dried tomatoes), the Parmiggiano Reggiano, the cashew nuts, the garlic, the basil and the salt.
  4. Blend until you reach your desired consistency.
  5. Toss the pesto with the cooked pasta.
  6. Sprinkle over the some extra grated Parmesan and/ or your shredded mozzarella and serve! 🙂

 

I love that recipe! Leave me a comment and tell me if you like it 🙂

 

Leave a Reply

Your email address will not be published. Required fields are marked *