Farfalle with Pesto
by Vicki Brunsvold, Tastemaker in Residence
1 lb Farfalle pasta
1-1/4 cup Pesto
1/2 cup Parmigiano Reggiano, shredded
1 lb Asparagus, blanched and cut diagonally into 2” pieces
1/2 cup Grape tomatoes, sliced vertically in half
1/3 cup Pine nuts, toasted
Grana Padano, sprinkled on top for garnish
- Prepare pasta according to package, generously salt water, cook al dente'
- Drain, immediately mix in pesto, stir thoroughly, then mix in Parmigiano
- Put pasta in an attractive serving platter, stir in asparagus, reserve a few for garnish
- Garnish with asparagus, tomatoes, pine nuts and Grana Padano cheese
Holds well at room temperature and is great to bring to a BBQ party.
Serves at least 12 - 15 people