Recipe: Farfalle with Carrot Pesto
Category: Pasta Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Farfalle pasta | 320g |
| Carrots | 400g |
| Walnut halves (ghergli) | 60g |
| Grana Padano DOP cheese | 30g |
| Extra virgin olive oil | 50g |
| Salt | To taste |
Instructions:
- Begin by bringing a pot of salted water to a boil, which will be used to cook the pasta.
- Peel the carrots, rinse them thoroughly, and cut them into small chunks.
- Place the chopped carrots into a food processor. Add the walnut halves, saving a few for garnish later.
- Blend the ingredients until they form a smooth puree. Add salt to taste and incorporate the Grana Padano DOP cheese. Continue blending, slowly adding the olive oil until the pesto reaches a creamy consistency.
- Once the water is boiling, add the farfalle and cook according to the package instructions, aiming for al dente texture.
- Drain the pasta, reserving a small amount of cooking water. Transfer the pasta to a bowl and mix in the carrot pesto, ensuring the pasta is well coated.
- For a final touch, sprinkle the reserved walnut halves on top of each plate, roughly chopped.
Tips:
- To enhance the flavor of the pesto, you can toast the walnut halves lightly before adding them to the processor.
- For a creamier texture, feel free to adjust the amount of olive oil.
- Serve with an extra sprinkle of Grana Padano DOP cheese for a rich, savory finish.
Enjoy this light yet flavorful pasta dish with a twist!
