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Farfalle Pesto Genovese


Very pleasing this earthy, nutty, cheesy recipe.


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Farfalle Pesto Genovese

Course: Main Dish
Cuisine: Italian
Keyword: Food Recipes, Pasta, Pleasures


  • 500 grs Farfalle pasta
  • 250 grs Pesto Genovese Sauce , press Pesto Genovese Sauce for recipe
  • 30 grs Pecorino cheese
  • 5 litres cold Water
  • 1 tablespoon EVOO , (Extra Virgin Olive Oil)
  • Sea Salt
  • freshly ground Black Pepper


  • In a Large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Reserve ½ cup of cooking water.
  • In the meantime, in a large and deep saucepan over low heat add the Pesto Genovese sauce and keep warm.
  • Strain the pasta and return to the saucepan with the pesto sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
  • Serve in a deep dish, drizzle the oil and put some Pecorino cheese.

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