A vibrant simple recipe that’s full of flavour and can be eaten hot or made in advance and eaten cold. Pasta Pesto with Farfalle is a lovely tasty dish that is ideal for main dishes, side dishes and children’s snacks. Luckily, this pasta dish contains most items that we have in the cupboards anyway.
For me, Italian cooking has never been about making things complicated. It is about choosing ingredients that work beautifully together and giving them the attention they deserve. Pasta Pesto with Farfalle is a lovely example of this simple approach to cooking.
Farfalle, which means butterflies in Italian, brings a little charm to the dinner table. Those pretty bow-shaped pieces of pasta hold the pesto in their folds, making every mouthful full of flavour. I particularly enjoy using farfalle because it looks attractive in a serving bowl. It also works wonderfully when friends and family come around for a relaxed lunch.
The pesto is where much of the magic happens. Its fragrant basil, rich olive oil and savoury cheese bring a fresh taste that reminds me of sunny afternoons in Italy. When combined with gently cooked onions and garlic, the sauce develops a lovely depth of flavour. However, I always take care not to brown the garlic too much, as it can become bitter and overpower the other ingredients.
Then come the tomatoes, adding a burst of colour and a refreshing sweetness. Their juicy texture balances the richness of the pesto and makes the finished dish look inviting. A little freshly grated Parmesan over the top is another welcome touch. If you enjoy a stronger cheese flavour, you can always add a little extra at the table.
One thing I love about this pasta is how easily it fits into everyday life. On a busy evening, it makes a satisfying meal without keeping you in the kitchen for ages. Alternatively, you can prepare it ahead of time and serve it cold as part of a picnic or summer buffet. Just remember that chilled pasta may need a small splash of olive oil or a little extra pesto before serving.
Although this dish is delicious on its own, I sometimes serve it with warm garlic bread and a crisp green salad. These simple sides make the meal feel a little more special without taking attention away from the pasta. You could also add roasted courgettes or peppers if you fancy including more vegetables.
For me, that is the beauty of Italian-inspired food. A handful of familiar ingredients can create something comforting, colourful and full of character. This Pasta Pesto with Farfalle is easy enough for a weekday supper, yet tasty enough to share with people you love. Serve it warm or cold, finish with Parmesan, and enjoy a little taste of Italy at your own table.
Pasta Pesto with Farfalle
Ingredients
- 1 lb Farfalle or your favourite
- 5 tbsp pesto
- 2 large onion finely chopped
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 2 tbsp Parmesan grated
- salt to taste
- ground black pepper to taste
- 20 fresh plum tomatoes quartered
Instructions
- Place a large saucepan of water over a high heat and bring to the boil.
- Add the Farfalle (or other pasta) to the boiling water and cook until perfect.1 lb Farfalle
- Whilst cooking, heat a little oil in a frying pan over a medium heat.2 tbsp olive oil
- Add the chopped onion and crushed garlic and fry until soft. Add the pesto and season to taste.5 tbsp pesto, 2 large onion, 2 cloves garlic, salt, ground black pepper
- Quarter the plum tomatoes and place in side dish ready for serve.20 fresh plum tomatoes
- Drain the pasta using a sieve/colander over a clean mug to catch some of the water.
- Add the pasta to a large bowl and pour of the pesto, onion, garlic and seasoning mixture and combine thoroughly.
- If the pesto sauce is too thick, pout a little of the starchy pasta water into the bowl to loosen.
- Stir in the grated parmesan and serve hot or leave it to cool and place in airtight containers in the fridge until required.2 tbsp Parmesan
- Add the chopped tomatoes for colour and texture.