Tuesday, October 11, 2011

Bow Tie Pesto Pasta

This is one of many recipes that you can use pesto for! I got this recipe from the wonderful blog, "The Little Kitchen That Could" but I tweaked it to make it healthier. 
Yield-4 servings
3/4 14.5 ounce bag of multigrain bow tie pasta (also called farfalle)
1/2 cup homemade pesto (store bought pesto will work too, Buitoni has a great pesto)
10 ounce container of cherry tomatoes, quartered
3/4 cup light crumbled feta cheese
1/3 cup toasted pine nuts
Kosher salt and pepper
Olive oil to taste
Toast the pine nuts either in a toaster oven (~3 minutes) or regular oven at 400 degrees. Check the pine nuts frequently to make sure they do not burn. Remove the pine nuts from the oven and set aside.
Bring a large pot of water to a boil. Cook the pasta until al dente, about 10 minutes. Drain the pasta well to remove the excess water. 
Pour the pasta into a large bowl and stir in the pesto.

Add the cherry tomatoes and feta. Season with salt and pepper. This is what the cherry tomatoes should look like when quartered.
If the pasta seems dry, you can add olive oil to your liking.
You can serve this pasta hot or cold. 
Enjoy! Pin It


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