Basil Pesto Farfalle Roasted Pine Nuts

 450g farfalle pasta ( bow tie) 

 4 cups parmesan cheese, shredded 

 1 cup fresh basil, chopped 

 2 tablespoons garlic, minced 

 1/2 cup olive oil 

 85g pine nuts 

 salt 

 

Directions:

 

Boil Farfalle according to instructions. Al Dente works the best.

Meanwhile: Add 2 cups Parmesan cheese, 2 packages fresh basil, garlic, salt, and 1/2-package pine nuts in food processor.

Slowly pour the olive oil while blending all ingredients together.

Set aside.

Toast the remaining pine nuts in a splash of olive oil until golden brown.

Set aside.

Rinse pasta.

Stir in the cheese/basil mixture.

Blend in the remaining 2 cups Parmesan and the toasted pine nuts.

Serve warm or cold.