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Entrees

Italian Herb Pesto Farfalle Pasta

Recipe and Photo Credit: Alex Guarnaschelli

  • 15m

    prep time

  • 15m

    Cook Time

  • 13

    Ingredients

Ingredients

4

Servings

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons Chunky Garlic
  • 1 teaspoon honey
  • 2 tablespoons water
  • Kosher salt
  • 1/2 pint cherry tomatoes, halved
  • 1 container (4 ounces) Italian Herbs
  • 1/2 pound (8 ounces) dried Farfalle pasta
  • 2 tablespoons unsalted butter
  • 1/4 cup grated Parmesan cheese
  • 1 small lemon, zested and juiced
  • 1 container (0.42 ounces) Basil

Nutrition information (per Serving)

Nutrition information coming soon.

Preparation

  • Make the Sauce: In a medium saute pan, warm 1 tablespoon 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 of water to a rolling boil. Add 1 tablespoon 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 tablespoons 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.

  • Tip: To make this a hearty main course, add cooked ground chicken or turkey, or cooked and crisped Pancetta, bacon or ham.