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


  1. Prepare pasta according to package, generously salt water, cook al dente'
  2. Drain, immediately mix in pesto, stir thoroughly, then mix in Parmigiano
  3. Put pasta in an attractive serving platter, stir in asparagus, reserve a few for garnish
  4. Garnish with asparagus, tomatoes, pine nuts and Grana Padano cheese

Cook's Note

Holds well at room temperature and is great to bring to a BBQ party.

Serves at least 12 - 15 people