Farfalle Pasta Salad With Broccoli Pesto Food

PESTO BOWTIE PASTA SALAD

Steps:

• Cook farfalle pasta according to package directions. Farfalle pasta is the same thing as bowtie or butterfly pasta and works great to hold heavy pesto dressing.
• Drain pasta completely of boiled water and rinse with cold water to cool before moving on. Make sure pasta has no excess water.
• In a separate bowl, add store bought jarred pesto, mayonnaise, grated Parmesan cheese, water, olive oil and mix dressing well.
• Pour pesto dressing over pasta and mix well to evenly coat all of the pasta sides.
• Add chopped spinach and grape tomatoes and toss again to combine all ingredients.
• Optionally add a little salt and cracked pepper prior to serving.
• Put in fridge for a few hours to get cold.
• Serve pasta salad topped with pine nuts or one of the other suggestions in the recipe.

MEDITERRANEAN FARFALLE

Steps:

• Cook pasta in salted, boiling water until al dente.
• While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
• Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

FABULOUS PESTO PASTA SALAD

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

FARFALLE WITH PESTO

Steps:

• Cook the pasta according to the package directions.
• Drain and rinse with cold water; drain again.
• In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
• With the processor running, pour in the olive oil until combined.
• Add the cheese, lemon juice, salt and pepper.
• Toss the pesto with the pasta.
• Mix in the peas, cucumber and green onions.
• Serve garnished with basil leaves.

BROCCOLI PESTO PASTA

Steps:

• Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
• Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
• Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.

FARFALLE AND PESTO SALAD

Steps:

• Cook the pasta.
• Drain, reserving a couple tablespoons of cooking water.
• Keep the pasta warm.
• Coordinate the cooking so the potatoes are ready at the same time.
• They will probably need to boil in a separate pan of water for 15 minutes.
• Drain.
• Cut the beans in half and boil them in salted water for two minutes.
• Drain.
• While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
• Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
• Put the pasta, potatoes and beans into the bowl.
• Toss and serve.