Farfalle Pasta with Creamy Pesto Sauce

Makes 4 Servings
Farfalle is also known as bowtie or butterfly pasta because of its unique shape. This recipe is excellent as a “primi” (first course) but you can add cooked chicken or shrimp to turn it into a very satisfying main. Leftovers also make a delicious cold pasta salad.
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  • 1 cup (250ml) of basil pesto sauce (choose your favorite or make your own*)
  • 2 tablespoons (5ml) extra virgin olive oil
  • ¼ cup (60ml) heavy cream
  • sea salt 
  • black pepper, freshly ground 
  • 1 pound (450g) farfalle (bow tie pasta)
  • olives, oven roasted
  • parmesan, freshly grated


Nothing beats the taste of fresh pesto and it’s so easy to make when you have a food processor.

  • 3 garlic cloves, minced
  • ⅓ cup (45gm) pine nuts
  • 2 cups (25 gm) fresh basil leaves
  • ½ cup (120ml) extra virgin olive oil
  • ½ cup  (50 gm) grated Parmesan cheese
  • sea salt
  • black pepper, freshly ground


In a large pot bring 5-6 quarts (5 L) to boil.  Add 1 teaspoon (10 g) salt to the water, stir and add the pasta.  Continue to stir until the water returns to boil.  Cook, uncovered until al dente, about 8-10 minutes.

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the pesto and mix with the oil.  As the pesto starts to bubble, slowly add in the cream.  Stir until thoroughly combined.  If needed, add in some pasta water to thin out the sauce.  

Drain the cooked pasta and add it to the skillet.  Remove from the heat and toss until the pasta is completely coated with the sauce.  Salt and pepper to taste. Garnish with olives.

Serve with freshly grated Parmesan.


Place the garlic and pine nuts into the food processor and pulse a few times.  Add in the basil and pulse again a few more times. While the motor is running, add the olive oil in a slow stream until the mixture has emulsified.  Scape down the sides of the processor and add in the grated cheese.  Pulse again until fully blended.  Salt and pepper to taste. 

If not using immediately, store in an airtight container in the refrigerator for up to a week.


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