• 8servings
  • 30minutes
  • 388calories

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Ingredients Jump to Instructions ↓

  1. 1 (500g) pack farfalle pasta

  2. 1 large bunch fresh coriander

  3. 5 cloves garlic, minced

  4. 1 tablespoon white wine vinegar

  5. 50g (2 oz) grated Parmesan cheese

  6. 1/2 teaspoon cayenne pepper

  7. 50g (2 oz) walnuts or pecans

  8. salt to taste

  9. 100ml (4 fl oz) olive oil, or as needed

Instructions Jump to Ingredients ↑

  1. Cook farfalle according to package instructions; drain well and set aside.

  2. In a food processor or blender, blend coriander, garlic, vinegar, Parmesan, cayenne pepper, nuts and salt. Add 4 tablespoons of the olive oil, and blend. Add more olive oil until the pesto reaches your desired consistency.

  3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.


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