Pesto Farfalle

Julie Rylander


Just as there are many different types of sauces, there are also several different types of pasta, each with a different texture and shape. My personal favorite is orecchiette, or “little ears,” perfect to work with just a little butter or a light sauce. The pasta I’ve used here, farfalle, means “butterfly”, and the thicker texture is a good balance for the sweet and flavorful classic pesto.


  • 1 bunch of fresh basil (about 4 C with stems and branches removed)
  • 3 cloves garlic
  • 3 T extra virgin olive oil
  • ¼ C pine nuts
  • 1⁄3 C grated parmesan cheese
  • 1 lb. farfalle
  • Thinly shaved parmesan to garnish


  1. Rinse and dry basil leaves. Place into a food processor, and pulse three or four times. Add
    garlic and continue to pulse.
  2. Run the food processor and drizzle olive oil 1 T at a time into the processor. Add pine nuts and parmesan and pulse until you have it as smooth or as coarse as you like.
  3. Be sure to cover the pesto. Exposure to air will turn it brown. This is still edible, but not very pretty. Pesto can be refrigerated for about two weeks.
  4. Boil farfalle according to directions. Mix pesto to taste into the hot pasta. Top with shavings of parmesan and serve.