1 pound bowtie pasta
1 cup pesto sauce (jar or homemade-recipe below)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups halved cherry or grape tomatoes
1 cup crumbled feta cheese or cubed fresh mozzarella
Add up to 2 tablespoons olive oil if pasta is too dry Cook pasta in a large pot of boiling, salted water. Follow the cooking directions on the package and cook just to tender and al dente, about 8 to 10 minutes. Drain pasta and rinse well under cold water to cool. Drain thoroughly. Place drained pasta in a large mixing bowl. Add salt, pepper and pesto. If the pasta seems too dry, drizzle a little olive oil and mix. Gently toss pesto-coated pasta with tomatoes and sprinkle in cheese. Chill and serve.
Pesto
Makes 1 cup
4 cups fresh basil leaves (pack each cup)
1/3 cup pine nuts ( I use walnuts)
2 cloves garlic
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1 teaspoon coarse kosher salt
Combine basil, nuts and garlic in blender. You may have to stop and start and scrape to be sure basil is getting down into the blender blades. Gradually add the olive oil. Blend until paste forms. Add cheese and salt, blending until smooth.
This recipe is shared August 3-7, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
