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Bow Ties with Pesto, Feta and Cherry Tomatoes

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Quick and easy to make, this looks spectacular on the table.

Cuisine: ItalianMain Ingredient: Pasta

(4, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

Ready in 45 minutes
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Original recipe makes 4

1 poundbow tie pasta; (farfalle)

3/4 cupPesto; recipe follows

1/2 pintcherry tomatoes; halved

1 cupcrumbled feta cheese

Kosher salt; to taste

Black pepper; fresh ground

Extra virgin olive oil; as required

*PESTO *

5 handfulsBasil leaves; about 2 bunches

1/2 cupPine nuts; or 3/4 C walnuts

1/2 cupParmesan cheese; grated

1 smallLemon; juice of

2 clovesGarlic; peeled

20 grindsBlack pepper

3/4 cupExtra Virgin Olive Oil

Bow Ties with Pesto, Feta and Cherry Tomatoes Preparation

Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.

Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.

Pesto:

Place all Pesto ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.

Yield: about 1 1/2 cups

Notes

This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em ? it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.