Ingredients for 4 people
350g of Farfalle De Cecco pasta
15 Leaves of fresh basil
4 Tablespoons of “real basil pesto”
3 Vine ripe tomato cut in wedges
2 Buffalo mozzarella ripped in small pieces by hand
3 Tablespoon of extra virgin olive oil
Salt and pepper
To make the pesto
250g of fresh basil leaves
50g of fresh Italian parsley
50g Pine nuts
60g of grated Parmigiano Reggiano
60g Pecorino Romano cheese
100ml extra virgin olive oil
2 Cloves of garlic
Salt to taste
Make the pesto: In a blender place the nuts, half of the cheese, the garlic and half of the oil then blend to a smooth paste.
Add the parsley and blend for a few seconds then add the bail, the rest of the oil, cheese and blend until the sauce is nice and smooth.
Season with salt and place it into a jar in the fridge. It is important not to blend for too long or the basil will lose the aroma and become dark! Note: Basil pesto is a cold sauce
olive oil bas and is not a dip!
Cook the farfalle in plenty of salted water and when al dente drain and cool quickly under runing cold water (do not soak the pasta in cold water! It will become overcooked once cold from the
Drizzle the pasta with a little extra virgin olive oil and place it into a large terrine.
Add all the other ingredients and mix through. Season with salt and pepper!