If you are looking for a classic pasta dish that can be enjoyed hot or cold; Farfalle with basil pesto is the one. I love the Farfalle bows pasta, its raffled edges shape makes it perfect to capture the pesto and its curves absorb more sauce. That is why I usually serve it with extra pesto at the table.

INGREDIENTS:

1 Lb. farfalle pasta

3 tablespoons of grated parmesan cheese

1 large diced tomato seasoned with salt and pepper

For the basil pesto:

½ cup grated parmesan cheese 

3 handful fresh basil

2 tablespoons  pine nuts

½ cup olive oil more if needed

4 large garlic cloves

Sea salt to taste

STEPS:

Combine all the ingredients in food processor and purée until a smooth paste is formed.

Bring a large pot of generously salted water to a boil and cook the pasta al dente.

Drain in a colander, add the pasta to bowl and toss with the pesto and fold with parmesan cheese. 

Top with the diced tomatoes and basil leaves.