Farfalle in Basil Sauce

Farfalle in basil sauce is a fresh and aromatic dish, perfect for summer. Here is the recipe for a dish that combines the simplicity of pasta with the fragrance of fresh basil:

Ingredients

• 350 g of farfalle (bow-tie shaped pasta)
• 2 bunches of fresh basil
• 2 cloves of garlic
• 50 g of pine nuts
• 60 g of grated Parmesan cheese
• 100 ml of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• A pinch of coarse salt for the pasta water

Preparation

1. Put a pot of water on the stove and bring to a boil. Add a pinch of coarse salt and then the farfalle, cooking them according to the package instructions to be al dente.

2. Meanwhile, wash the basil under running water and remove the leaves from the stems.

3. In a blender, put the basil leaves, pine nuts, peeled garlic cloves, Parmesan, a pinch of salt and black pepper, and begin to blend everything, slowly pouring in the extra virgin olive oil until you obtain a smooth and creamy sauce. This is your basil pesto.

4. Drain the pasta al dente and keep some of the cooking water aside.

5. Put the farfalle in a large bowl or in a frying pan and add the basil pesto. Mix well to evenly distribute the sauce. If necessary, add some of the reserved cooking water to make the sauce more fluid and facilitate the emulsion.

6. Serve the farfalle in basil sauce sprinkled, if desired, with additional grated Parmesan and a dusting of black pepper.

Curiosity

The secret to a good pesto is in the quality of the basil, which must be very fresh and fragrant, and in the balance of its ingredients. Every time you go to Liguria, the region of origin of this condiment, you will find variations or methods of preparation that are unique and linked to local tradition.