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Farfalle Pasta with Red Pesto

Cooking Time: 20 minutes


  • 360 g Perfetto Farfalle Pasta
  • 200 g dried tomatoes
  • 90 g extra virgin olive oil
  • 1 garlic clove
  • 50 g almonds
  • 50 g basil leaves
  • 50 g grated parmesan cheese
  • to taste Salt and pepper


  • 1.
    Put the dried tomatoes, olive oil, garlic and basil leaves into a mixer. Blend to a puree.
  • 2.
    Roast almonds and chop coarsely.
  • 3.
    Cook the Farfalle Pasta in salted water following the package cooking time. Add 4 spoons of the cooking water to the pesto sauce. Drain pasta and pour into a bowl with the sauce.
  • 4.
    Sprinkle parmesan and chopped almonds on top before serving.

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