Pesto farfalle with blistered tomatoes
Bright basil pesto, sweet blistered cherry tomatoes and a handful of rocket. Dinner in the time it takes to boil the pasta.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Method
- 01
Bring a large pot of well-salted water to the boil and cook the farfalle for 11 minutes, or until al dente.
- 02
Meanwhile, blitz the basil, pine nuts, Parmesan, garlic and lemon juice in a food processor, then pour in the olive oil and pulse until you have a loose paste. Season.
- 03
Heat the olive oil in a frying pan over high heat and add the tomatoes. Cook for 4 minutes, shaking the pan, until blistered and just bursting.
- 04
Scoop out a mug of pasta water, then drain the pasta.
- 05
Toss the pasta with the pesto and a splash of the cooking water until glossy. Fold in the tomatoes and rocket and serve straight away.
Swap the pine nuts for toasted cashews or sunflower seeds to save money.
Bring a large pot of well-salted water to the boil and cook the farfalle for 11 minutes, or until al dente.
Meanwhile, blitz the basil, pine nuts, Parmesan, garlic and lemon juice in a food processor, then pour in the olive oil and pulse until you have a loose paste. Season.
Heat the olive oil in a frying pan over high heat and add the tomatoes. Cook for 4 minutes, shaking the pan, until blistered and just bursting.
Scoop out a mug of pasta water, then drain the pasta.
Toss the pasta with the pesto and a splash of the cooking water until glossy. Fold in the tomatoes and rocket and serve straight away.
