Pesto Pasta - Mother's Day Brunch

Pesto Farfalle

Recipe by Chef Koby Weiner

Ochidea

1 lb.  small farfalle pasta (bow tie)

Olive oil

Pesto:

1 handful fresh basil

½ cup pine nuts

3 cloves garlic

¼ cup olive oil

2 Tbsp Parmesan cheese

3 cups heavy cream

Salt and pepper to taste

Garnish:

7-8 sundried tomatoes

Salt and pepper

Nutmeg

Parmesan cheese

Cook the pasta until al dente.  (Bring a pot full of water with a drop of olive oil to a full rolling boil. Cook the past for ½-2 minutes and remove.)

Cool with cold water. Drain very well. Toss with a drop of olive oil.

Pesto: Process the basil, pine nuts, garlic, olive oil and Parmesan cheese until smooth. Add a bit more oil if necessary.

In a pot heat up 1 tbsp olive oil with ½ the pesto. Add half the heavy cream and stir well. Gradually add the remaining heavy cream. Bring to a boil. Lower flame.

Slice the sundried tomatoes julienne.   Add to the pot. Add remaining pesto. Mix well to thicken. Add salt, pepper and nutmeg. Taste and adjust seasoning. Add pasta to the sauce. Garnish with additional Parmesan cheese.

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